Name: Agnello con Olive e Funghi (Lamb Stew with Olives and Mushrooms)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: Scant ¼ pound/100 g black olives, preferably Taggia or Gaeta (if you prefer green olives, you may substitute them, but the flavor of the dish will be different); 1 medium onion, cut into thin rings; 1 clove garlic, peeled; 1 bay leaf; 1 tablespoon/7 g unbleached flour; ¾ cup/6 ounces/170 ml hot water; 4 (3 + 1) tablespoons/60 (45 + 15) ml Ligurian extravirgin olive oil; 12 ounces/1½ cups/340 ml/dry white wine, preferably Ligurian; 2¼ pounds/1 kilo lamb chunks, preferably from the shoulder; 10 to 12 ounces/300 g small cultivated mushrooms, carefully washed; 1 sprig fresh thyme; Freshly ground pepper to taste

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Simple country cooking with honest yet subtle flavors.

Ingredients

4 (3 + 1) tablespoons/60 (45 + 15) ml Ligurian extravirgin olive oil
1 medium onion, cut into thin rings

Method

Gently heat 3 tablespoons olive oil in a large pot or saucepan. Add the onions and sauté until golden. Then add the chunks of lamb and brown on all sides.

Add the flour and move the pieces of lamb around so they all are covered with some flour. Add the wine, bring to a slow boil, then add th