Lamb

Leg of Lamb or Lamb Shoulder

 Ingredients •Leg or shoulder of lamb (a per 2-4 people depending on the size) • 2 garlic cloves, sliced •1/4 cup olive oil •1/2 cup white wine •2 Tbs rosemary •2 Tbs thyme 2 Tbs sage.  Preparation Pierce the lamb with a knife, and insert garlic or mince garlic and massage into lamb.   Marinate overnight in olive oil, wine, rosemary, thyme and sage  in the refrigerator.

Cooking Fire or your oven until hot, and then let the heat fall to a low to moderate temperature, roughly 350-400ºF.  If you have fired your oven for a longer period (90 minutes or more), rake out the coals to allow the temperature to keep falling. If you do not have enough retained heat in the oven, you can leave a small fire, or coals at the start of cooking.

Place the lamb in a presoaked terracotta dish (dish emersed in water for 30 minutes) and add some fresh rosemary. Dish should always be placed in a cold oven and warmed with the oven.   Cooking Hint: You can  place some fresh rosemary in the oven. It adds some spice to the air and the food. Roast for approximately 30 minutes per pound for medium-doneness.

Pizza Napoletana

Can be prepared by hand, or with a kitchen mixer by using the bread hook and setting the mixer on stir. Prep. time: Dough does it’s own work in one hour. Individiual work 10 minutes! Baking time 10 minutes. May use either Dry/ Dry Active Yeast, or for fresh cube yeast.

Part One In a bowl combine together with a fork the following ingredients and allow the starter dough to sponge for 5 minutes. 1 package 4 oz dry yeast 1/3 cup hot water 120 F 1/4 cup flour 1 tsp sugar. The yeast mixture should have bubbled and increased in size. 

 Part Two Combine all ingredients in large bowl. May use dough hook, kneading for 10 minutes. Or by hand, kneading dough for 20 minutes. Yeast mixture or fresh yeast. (If using fresh cubed yeast break into pieces into a large bowl.) 2 ¼ cup flour,  1/2  tsp salt,  ½ cup- (3/4 cup) warm water 115-120 F. Start with ½ cup water and add more water if needed.  Texture of dough should be supple and elastic, not sticky. Place dough into a large ball in a warm place with bowl covered in plastic wrap and allow it to rise for 45 minutes – one hour.

 Part Three Pre-Heat oven to 425 F (200C) Generously grease cookie sheet with 2 tbsp olive oil. Place risen dough onto cookie sheet and extend dough into any round or square form. Traditional: halved cherry tomatoes gently pushed into extended dough. Sprinkle on top of dough: 1 tsp oregano, 1 tsp Coarse Sea Salt, 1 Tbsp Parmesan cheese, Drizzle ¼ cup Olive Oil. Bake in preheated oven at 425 F for 10 minutes.