Christmas Dinner- Lamb Stew and Spitini a la Siciliana
For the Lamb Stew
2 pounds of boneless shoulder of lamb cut in cubes
1/2 cup of flour
4 tbsp of extra virgin olive oil
4 cloves of garlic chopped
4 sprigs of fresh rosemary chopped
1 red onion sliced thin
4 carrots peeled and cut into circles
1 red bell pepper, seeds removed, cut into slices
5 small red potatoes unpeeled and cut in half
1 16 oz jar of Angelo's Garlic Marinara
1 cup of beef broth
1/2 cup of red wine
Salt and pepper to taste
Coat all the lamb in flour. Good cooks call this dredging.
In a large pot heat oil and brown the lamb. Then add the garlic and rosemary and sauté for 2 minutes. Add carrots, potatoes, peppers, onions and marinara sauce and stir.
Later, add the beef broth and wine and cook around 1 1/2 hours until meat is very tender.
Don't serve this dish with any fresh Italian bread. It must be the crusty kind.
And now the Spitini a la Siciliana
If you're not Italian, I gotta tell you that Spitini a la Siciliana is an old Sicilian dish which involves rolling up various meats that are stuffed with cheeses, breadcrumbs, onion, etc. and grilled on skewers to perfection. This dish is also referred to as Spidini or Spiedini and is traditionally made with veal. The stuffing used for this dish varies from family to family. But one thing everyone agrees on is that they are a delicious alternative to regularly prepared Italian dishes and will make for a very wonderful addition to your Christmas Dinner.
I made this dish the other day for the first time using pork cutlets pounded thin and rolled with a paste made from my Garlic marinara, cheese, breadcrumbs, bacon, garlic, parsley and onions. Wow!
You could broil the Spitini a la Siciliana but traditionally the idea is to grill them on an open flame until they are charred on the outside and moist and tender on the inside. Usually I serve them on Italian bread topped with tomatoes.
8 boneless pork cutlets. You can also use veal, beef, or chicken.
4 long green onions, finely chopped
2 cloves of garlic, finely chopped
3 slices of bacon, cooked and crumbled
3/4 cup of seasoned bread crumbs
1/4 cup of freshly grated Romano cheese
1/8 cup of fresh parsley, chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1 16 ox jar of Angelo's garlic Marinara
Between two sheets of waxed paper, pound out the cutlets, beef or chicken until they are around 1/4 inch thin.
In a small bowl mix together the onions, garlic, bacon, breadcrumbs, cheese, parsley, salt and pepper. Spoon in the marinara sauce a little at a time to form a paste.
Spread the mixture evenly on top of the cutlets, beef or chicken and roll them up securing the ends with toothpicks.
Season the outside with a little more salt and pepper.
Prepare the grill or broiler. Grill or broil slowly for around 30 minutes turning once. This should serve 4 people. Mangiare!
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