Rick Stein's Mediterranean Escapes

£9.9
FREE Shipping

Rick Stein's Mediterranean Escapes

Rick Stein's Mediterranean Escapes

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until al dente – about 13 minutes, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly. Add the pasta to the boiling water and cook for 12 minutes. Four minutes before the pasta is cooked, add the cavolo nero to the pan and cook for the remaining time, until the greens are tender and the pasta is al dente.

Heat 2 tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side. Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)Bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Meanwhile, trim any large stalks from the cavalo nero and cut any large leaves into approximately 10-cm pieces.

Meanwhile, put the olive oil, garlic and chilli flakes into a large deep frying pan and place over a medium heat. As soon as the garlic begins to sizzle, leave it to cook for a few seconds and then add the anchovy fillets and break them up with a wooden spoon until they have ‘melted’ into the oil. Remove from the heat.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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