Yo Yo Yo…..

It’s been a while hasn’t it? I’ve been a busy ladeeee with setting up the new company for our new range of fresh pasta sauces. We are closer to launch now & hope it will happen some time in November. It’s been a long process but we’ve threaded very cautiously and hopefully we have made the right decisions. I’ll do a full blog post on it again, it’s very exciting times in Casa Italian Foodies & I’m keeping everything crossed that it succeeds, as they say “nothing ventured, nothing gained”!

So this summer was absolutely rubbish & I find it really hard to cook when I know I’m supposed to be eating al fresco & the bbq should be permanently on but that didn’t happen this year so I’m actually embracing winter and its comfort food. What represents winter & the cold wet nights better than a hearty stew so a simple, tasty, lamb stew is my comeback post, (I know, I know I’ve had about 10 but at least I try) I wish I could say this is my recipe but I have to give credit to the “Two Greedy Italians” for this one, I’ve made lamb stew before but I like the addition of chilli & white wine vinegar in this one so I’ll give you their recipe, I’m sure they won’t mind:)

what you need:

1 kg boned shoulder cut into chunks

10 tbsp olive oil

1 onion diced

1 carrot chopped

1 celery stalk

5 garlic cloves crushed

20g anchovy fillets

handful of thyme

1 red chilli sliced

250ml white wine

25ml white wine vinegar

250g frozen peas

300g potatoes cut into cubes

200g cherry tomatoes cut in half

flour for dusting

sea salt and black pepper

what to do:

dust the lamb chunks with flour and season well

heat the olive oil in a large pot and sweat the carrots, celery, garlic and onion over a low heat until soft.

add the anchovies, thyme and chilli and cook until anchovies have dissolved.

add the lamb chunks and seal well all over.

stir in the wine and allow to reduce by half, then add the vinegar.

reduce the heat to low, cover and simmer for 20 mins.

add the peas, tomatoes and potatoes, cover again and cook for about an hour.

serve with lots of crusty bread:)