Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine

Meats


Lamb Shishkebobs
(Serves 4)

Ingredients:

1 ½ lb. or 675 gr. boneless lamb meat, preferably shoulder meat, cut in cubes
onion, cut in 1" x 1" squares
red peppers, cut in 1" x 1" squares
1 oz. or 30 ml. olive oil
1 cup or 250 ml. white wine
1 cup or 250 ml. tomato or "veal demi glace" or red gravy
1 sprig rosemary, chopped
1 sprig thyme, chopped
1 clove garlic, minced
2 tsp. or 30 ml. chopped parsley
Bamboo skewers for shishkebobs

Method:
  1. Prepare the shishkebobs by threading the meat on to the skewer alternating with the onion and red peppers.
  2. In a frying pan with the oil, sear the shishkebobs.
  3. Place them in a roasting pan and place in oven at 400° F with half of the wine.
  4. When wine as evaporated add tomato sauce, the rest of wine with rosemary, thyme and garlic. Cover with foil. Cook for about 35 minutes or until meat is done.
  5. When meat is cooked, transfer to a serving dish. Pass the sauce through a food mill. Pour sauce over meat and sprinkle with parsley. Adjust with salt and pepper.
Rabbit alla Cacciatore
(Serves 6)

Ingredients:

1 3lb. rabbit
2 oz. or 60 ml. vegetable oil to sear rabbit
1 oz. or 30 ml. extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
2 tsp. capers, chopped
2-3 sprigs fresh thyme or ½ tsp. dry
1 sprig rosemary
1 cup or 250 ml. red wine
3 strips lemon peel, pierced with toothpick for easy removal
salt and pepper
½ of 28 oz. can peeled tomatoes

Method:

1. Cut up the rabbit and sear in a frying pan with vegetable oil.

2. In a skillet, sauté onion, garlic, capers, thyme, rosemary. When onion becomes translucent, add rabbit and cook for 5 minutes. Add red wine, evaporate and add lemon peel, salt and pepper and chopped peeled tomatoes and continue to cook for approximately 1 hour over medium-low heat.

3. Should the consistency appear to be dry, add a little broth or water.

4. To check if the rabbit is cooked, insert a fork through the meat and if meat separates from bone easily, the rabbit is done.

5. Remove the rabbit pieces onto a serving platter and keep warm. Remove the lemon peel. Pass the vegetables through a food mill, adjust with salt and pepper and pour over rabbit and serve.

This dish is nice served with gnocchi or polenta.