Lamb chops can be cooked many, many ways. The way we like them best is to develop a recipe that enhances their natural flavor. This recipe does that, and is easy to prepare and simple to make.
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Lamb Chops with a Mushroom Sauce
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The recipe below is derived from Boriani, Guido, and Fabrizio Ostani. “Il Pane”. Milan: Ottaviano, 1986, and from Franconeri, Silvano and Chiara Scudelotti. “Fare Il Pane e le Ricette di Pane”. Bussolengo (VR), 1993. This is a sticky dough, so it will take a bit of getting used to work with it. Continue: 
The following recipe is excerpted from a Molina Sima recipe booklet. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan. Continue: 
The following recipe is excerpted from “Scienza e Technologia della Panificazione” by Giovanni Quaglia . Continue: 
The following recipe is excerpted from “Il Pane” (Two titles of the same name are allowed in Italy.) by Maurizio Mascarin and Walter Pizzolato. Continue: 
Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire.The Pagnota is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten. Continue: 
Pork loin is easy to find in any market, is low in fat and cholesterol, and very flavorful when done correctly, This dish is great for a dinner party. The Pancetta pictured here is home cured by the folks at The Artisan. 
Farfalle are an easy pasta to make because it is difficult to overcook them. This dish offers layers of complexity that are not often found in an easy to make dish. If desired, this dish is also good without the chicken! Continue: 
Quail are good in so many ways that it is hard to pick an Artisan recipe that is better than others. This one is good, because if there are no quail available, use chicken or poulet (Small chickens for sale in specialty shops). 
Stuffing things runs in the family. If it has a hole in it, stuff it, and stuff it with something really good. That philosophy of food, was inherited from our Dad. Stuffing green or red peppers with tuna results in a delightful dish full of various flavors. Continue: |
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