recipe comes from Valentina Harris.Valentina is
an authority on Italian food and food culture
and a respected member of the International Association
of Culinary Professionals. In 1984, Valentina
published Perfect Pasta and has since gone on
to publish many more books on Italian Cookery.
Valentina has featured regularly on TV and her
latest cookery series for the Carlton Food Network,
Cucina Valentina, is filmed
in Tavernelle, Italy, where she rums her owm cooking
school providing wonderful week long holidays
where guests can relax and increase their culinary
(2 lb) shoulder of leg of lamb, cut into 5 cm
(2 inch) chunks
3 tablespoons olive oil
knob of butter
1 lamb's kidney, cubed
sea salt and freshly milled black pepper
2 glasses dry white wine or water
2 large anchovies preserved in salt, or 5 canned
anchovy fillets in oil
2 small sprigs of rosemary
4 garlic cloves, peeled
4 - 5 tablespoons red wine vinegar
the meat carefully all over in case of bone
a wide, deep, heavy bottomed frying pan over
a low heat. Add the oil and butter and heat
for 5 minutes.
the meat and kidney in the hot fat, browning
them all over.
250 ml (8 fl oz) water, season generously with
salt and pepper, then lower the heat.
and simmer for 45 minutes, basting occasionally
with a little water or wine and turning the
meat from time to time.
rinse the salted anchovies or drain the canned
the rosemary leaves with the anchovies and garlic.
in the vinegar and pour this mixture over the
thoroughly and simmer for about 5 minutes to
burn off the sharpness of the vinegar before
'Valentina's 4 Seasons Cookbook'