Difficulty: 3 | Serves: 4
Directions:
1. In a saucepan, heat half the oil. Sauté onion and garlic until golden. Add vegetables, broth, and wine. Cook 12 to 15 minutes, until liquid is reduced. If liquid reduces quickly, add more broth.
2. In another saucepan, heat remaining oil. Sauté scallopine until golden. Add vegetables, cook 4 minutes. Serve.
1. Drain beans. Place in a pot of boiling water, cook until al dente.
2. In a saucepan, heat oil. Sauté onion, garlic, and rosemary, until onion turns golden. Add lamb pieces. Allow lamb to brown slightly. Add tomato purée, salt, and pepper. Reduce sauce, add half the wine, reduce again, add remaining wine. 10 minutes before Iamb is cooked, add beans. Simmer, covered, 5 minutes, Serve.
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