Monday, 6 June 2016

Stefano Manfredi's Italian Food -2

I was flicking through this book and found this recipe for Potato, Bean and Lamb Stew. The notes with the recipe suggested using leftover roast lamb. I just happened to have a sizeable piece of lamb leftover from the family roast dinner and most of the remaining ingredients in the list. The recipe called for fresh Borlotti beans which I didn't have, however, I substituted some tinned beans and adjusted the cooking time accordingly.

The recipe came from this book, page 103

During cooking

The beans added with leftover lamb and not as suggested with the potatoes, leek and onion. Using tinned beans reduced the cooking time significantly.

Nothing fancy, just good flavoursome home style cooking that made the best of some leftover lamb.

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