Frankie Dettori's Italian Family Cookbook by Frankie Dettori

Author:Frankie Dettori
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-01-13T16:00:00+00:00

When the aubergines are cooked remove the foil and the garlic and rosemary and spoon out the flesh into a colander. Leave over a bowl to cool and drain. When cooled, chop the flesh very finely.

Heat 4 tablespoons of oil in a saucepan, add the shallots and cook gently for 4–5 minutes until softened (do not allow them to colour). Then add the chopped aubergine and the tomato purée and cook gently until all the moisture from the aubergine has evaporated. Season with salt and pepper.

Season the lamb fillets, heat a little oil in a frying pan until very hot and brown the fillets on both sides for 2–3 minutes, depending on the thickness of the meat. The lamb should be served pink. Take off the heat and rest the meat for at least 5 minutes. Deglaze the pan with the red wine, boiling rapidly to reduce it by half. Add a pinch of sugar. Check the seasoning.

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