A Book of Mediterranean Food by Elizabeth David

Author:Elizabeth David
Language: eng
Format: mobi, epub, azw3
Tags: Cooking, Regional & Ethnic - Mediterranean, Mediterranean, French, Regional & Ethnic, Wine, General, Cookery, Italian
ISBN: 9781590170038
Publisher: New York Review of Books
Published: 2002-04-30T07:00:00+00:00

RAGOÛT DE MOUTON À LA CATALANE

2 lb of leg or loin of mutton, an onion, 2 cloves of garlic, a tablespoon of concentrated tomato purée or ½ lb of fresh tomatoes, ½ lb of bacon, herbs, ½ lb of chick peas (see p. 132), white wine or port.

Cut the meat and the bacon into thick squares; brown them on each side in pork or bacon fat or oil; add the garlic and the tomato purée or the fresh tomatoes, skinned and chopped, and plenty of thyme or marjoram or basil, and 2 bay leaves. Pour over a glass of sweet white wine, or port. Cover the pan and cook very gently for 2 hours, until the meat is tender.

Have ready the chick peas, soaked and cooked. When the mutton is about ready put the drained chick peas and the meat mixture together into a fireproof dish, put a layer of breadcrumbs on the top and cook in a gentle oven for an hour until a slight crust has formed on the top, and the chick peas are absolutely soft.

Tins of ready-cooked chick peas are now imported from Italy and Egypt. They save much time, but are not as good as those cooked at home. As an emergency store, however, they are useful, especially for dishes such as the above, in which the chick peas are twice cooked and highly seasoned.

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