A few years ago Mark worked with an Italian lady who gave him a copy of Anna del Conte’s “The Gastronomy of Italy”. It’s a truly beautiful book but not one we’ve cooked from very much. Whilst having a browse I spotted a recipe for lamb ragu which reminded me of a similar recipe in Nigella’s repertoire. Nigella is a fan of Anna do this makes sense and there are strong similarities between the recipes.
That said, Anna’s is somewhat more involved with mushrooms, red wine and red wine vinegar. There’s also a lot cooking things and then taking them out of the pan for a bit. I took the lazy route and skipped as much of this as possible, trying to turn it into a (nearly) one pot.
End result? Big flavour. Big success. A bit more fiddly than Nigella’s but a more rounded result. I’ve got a feeling we’ll be coming back to this book.