Lamb with beans and tomatoes

 

Giuliano Hazan has a lamb with rosemary, white wine and tomato recipe in his How to Cook Italian I enjoy. Here's a similar one with some beans instead of olives. 

I think Marcella has something similar in her Italian Kitchen.

 

Frittata with Zucchini, onions and basil

It's been too long! Basil was from the garden. Our tradie said oh it tastes like so much more, when he had a munch and heard the ingredients. 

So true...

Lamb Chops Calabria-Style with Tomatoes, Peppers, and Olives

 

I've very fond of Marcella's lamb chops with rosemary, white wine and garlic from Marcella's Italian Kitchen, published in the mid 80s. This recipe was published around 20 years later - with fresh parsley from the garden, a red capsicum, peeled, of course, fresh tomatoes, also peeled, and green olives. 

It's a keeper, from Marcella Says. So fresh and light. And the olives - at least the ones we had - weren't as prominent as you might be used to from say black olives. Normally I fret over chop - or cutlet, temperature, but on this occasion I followed Marcella's instructions and it all turned out fine. Lovely and pink. 

Pork loin braised with milk

I have been eyeing this recipe off for 17 years. I don't know why I was reluctant to cook it. I think, perhaps, in the beginning I was too intimidated by it. It was such a classic. I have been a slow student. Marcella told me once I needed to have a close look at my cooking, to see what was going wrong with it. Perhaps that put me on edge. 

Anyway, I gave it a go, 16 years after I started this blog. It worked. It was delicious. I shall make it again. 

I used Giuliano's version "taught to me by my mother". She first published her version in 1973. His is almost the same. She talks of bones and tablespoons of water, and he does not. Both talk of removing fat from the nut brown sauce - mine was fine with the fat included. 

We are not religious, but often say a quiet thanks to Marcella when we eat some of her food.

Thanks.

Lemon veal scallopini

Lovely! Will have to try with chicken.

Dodged the flour. Any GF suggestions (lower GI) I'm all ears. 

Pot Roast with Red Wine

This is a feast for a group of people you love. 

I don't think mash is optional. I did cauiflower. 

Green beans would go well with it. 

Marcella published this recipe 53 years ago, when she was younger than me. 

Still Tasty, Marcella. Thank you. 

Roast Easter Lamb with White Wine

I made this little beauty with a hunk of lamb shoulder. 

It was delicious - tender lamb with a classic, effortless delicious sauce. 

I would warm the serving bowl next time, as instructed.