Lamb with Black Olives, or Agnello con le Olive Nere: Versilia, being a coastal plain, has lots of fish recipes. However, it's bounded by steep mountains, the Alpi Apuane, which provide all sorts of bounty from the land, including lamb.
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- Freshly picked black olives
- Rosemary and garlic, figure 2 cloves and an 8-inch (20 cm) sprig fresh rosemary
- 1 1/2 pounds (675 g) lamb
- Dry white wine
- Tomato paste
Preparation:
The recipe calls for freshly picked black olives, which are quite bitter. If you don't have access to them or it's the wrong season, buy the bitterest canned ones you can find. Assuming you're using freshly picked olives, begin by boiling an handful of them for a few minutes, then letting them cool in the water, to draw out some of the bitterness.
Mince the leaves of a sprig of rosemary, several cloves of garlic, and sauté the mixture in olive oil until the garlic just begins to brown. Then add 1 1/2 pounds (675 g) lamb and brown the pieces on all sides. Then add a cup of dry white wine, a couple of tablespoons of tomato paste, the olives, and simmer everything over a low flame until the meat is tender and the sauce has thickened, about 90 minutes. Serve over polenta.
Mince the leaves of a sprig of rosemary, several cloves of garlic, and sauté the mixture in olive oil until the garlic just begins to brown. Then add 1 1/2 pounds (675 g) lamb and brown the pieces on all sides. Then add a cup of dry white wine, a couple of tablespoons of tomato paste, the olives, and simmer everything over a low flame until the meat is tender and the sauce has thickened, about 90 minutes. Serve over polenta.
