Happy leftovers.
Apr. 2nd, 2002 10:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaThe sad truth about a roast is that, unless you want to serve it cold on the second day, you'll be serving it well done. Given that the whole point of roast red meat is deep pink juicy rareness, leftovers require a recipe that compensates for the further cooking entailed.
Take the end of a roast of meat and dice it into bite-sized pieces. Trim off any visible fat. Our example today involves lamb, but you could also use beef. Or pork, I suppose, if you like that sort of thing.
Chop a red bell pepper into large pieces, and finely chop a can of whole plum tomatoes. If I'd had some fresh green beans, they would have gone in here as well. Also mince a few cloves of garlic.
Heat about a quarter-cup of olive oil and saute the garlic in it. Then add the fresh vegetables and saute for a few minutes.
Add a cup of cheap white wine, a couple of bay leaves, lots of black pepper, a little bit of salt, the canned tomato bits, and the meat. Bring it to a boil and let it bubble furiously for a while, stirring frequently, until the wine/oil/juices have reduced a bit. Then let the whole thing simmer, covered, while you heat water and boil some linguini. If it gets too dry, add more wine. Serve the sauce very hot, over linguini, with bread and butter or a salad.
Take the end of a roast of meat and dice it into bite-sized pieces. Trim off any visible fat. Our example today involves lamb, but you could also use beef. Or pork, I suppose, if you like that sort of thing.
Chop a red bell pepper into large pieces, and finely chop a can of whole plum tomatoes. If I'd had some fresh green beans, they would have gone in here as well. Also mince a few cloves of garlic.
Heat about a quarter-cup of olive oil and saute the garlic in it. Then add the fresh vegetables and saute for a few minutes.
Add a cup of cheap white wine, a couple of bay leaves, lots of black pepper, a little bit of salt, the canned tomato bits, and the meat. Bring it to a boil and let it bubble furiously for a while, stirring frequently, until the wine/oil/juices have reduced a bit. Then let the whole thing simmer, covered, while you heat water and boil some linguini. If it gets too dry, add more wine. Serve the sauce very hot, over linguini, with bread and butter or a salad.
