Rita D’Enza’s Fricasseed Lamb Shoulder with Cauliflower

Name: Rita D’Enza’s Fricasseed Lamb Shoulder with Cauliflower (Stufato D’agnello col Cavolfiore alla Moda di Rita D’enza)
Cuisine: Italy
Ingredients: 1 tablespoon chopped garlic; 1½ teaspoons chopped rosemary leaves; 3 pounds lamb shoulder cut into 2-inch pieces; ½ cup chopped onion; 2 tablespoons extra virgin olive oil; The zest of 1 orange peel; A head of cauliflower, about 1 pound; ½ cup canned imported Italian plum tomatoes, cut up, with their juice; Black pepper ground fresh; ¾ cup dry white wine; 1½ teaspoons fennel seeds; Salt

Stufato D’agnello col Cavolfiore alla Moda di Rita D’enza

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 tablespoons extra virgin olive oil
3 pounds lamb shoulder cut into 2-

Europe
Italy
Main course
Gluten-free

Method

Choose a sauté pan that can later accommodate all the meat and the cauliflower, put in the olive oil, and turn on the heat to medium high. As soon as the oil is hot enough that it sizzles instantly when you put in a piece of meat, slip in the lamb, a few pieces at a time. Brown the meat on one side, then turn it, and when it has browned well on all sides, transfer it to