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Apulian Lamb and Potato Casserole |
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Serves: 6 (Tiella di Agnello)Category: Lamb Stews and Braises Layered casseroles baked in the oven are an Apulian specialty. They can be made with meat, fish, or vegetables, alternating with potatoes, rice, or bread crumbs. Tiella is a name given to both this method of cooking and the type of dish the casserole is cooked in. The classic tiella is a round deep dish made of terra cotta, though nowadays metal pans often are used. The cooking method is most unusual. None of the ingredients is browned or precooked. Everything is simply layered and baked until tender. The meat will be well done, but still moist and delicious because the pieces are surrounded by the potatoes. The bottom layer of potatoes is meltingly soft and tender and full of the meat and tomato juices, while the top layer comes out as crisp as potato chips, though much more flavorful. For the meat, use well-trimmed chunks of leg of lamb. I buy half of a butterflied leg of lamb at the supermarket, then I cut it at home into 2- to 3-inch chunks, trimming away the fat. It is just right for this recipe. 4 tablespoons olive oil 2 pounds baking potatoes, peeled and thinly sliced 1/2 cup plain dry bread crumbs 1/2 cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano 1 clove garlic, finely chopped 1/2 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried 1/2 teaspoon dried oregano Salt and freshly ground black pepper 2 1/2 pounds boneless lamb, trimmed and cut into 2- to 3-inch pieces 1 cup drained canned tomatoes, chopped 1 cup dry white wine 1/2 cup water Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Spread 2 tablespoons of the oil in a 13 × 9 × 2-inch baking pan. Pat the potatoes dry and spread about half of them, overlapping slightly, on the bottom of the pan. 2 In a medium bowl, stir together the bread crumbs, cheese, garlic, herbs, and salt and pepper to taste. Scatter half of the crumb mixture over the potatoes. Arrange the meat on top of the crumbs. Season the meat with salt and pepper. Spread the tomatoes over the meat. Arrange the remaining potatoes on top. Pour in the wine and water. Scatter the remaining crumb mixture over all. Drizzle with the remaining 2 tablespoons olive oil. 3 Bake 1 1/2 to 1 3/4 hours or until the meat and potatoes are tender when pierced with a fork and everything is nicely browned. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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