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| Penne
All' Arrabbiata (Penne with Spicy Tomato Sauce) |
Fusilli
Principessa (Fusilli With Aspargus) |
Crème
Caramel (Caramel Custard) |
| Abbacchio
Alla Toscana (Rack of Lamb) 4 Racks of Lamb 1 ¼ to 1 ½ lbs 1 tsp. (5mL) Butter 4 Shallots, chopped 1 tsp. (5mL) dried rosemary 2 garlic cloves, minced 1 tsp. (5mL) cracked pepper 1 cup (250mL) red wine 1 cup (250 mL) *demi-glace Salt & Pepper to taste
Roast the lamb at 350ºF (180ºC) until desired doneness is reached. Test with a meat thermometer 125ºF (52ºC) for rare, 130 to 135ºF (54 to 57ºC) for medium rare, about 20 to 30 minutes. Meanwhile, in a small pot, melt the butter and add the shallots, rosemary, garlic and pepper. Sauté for 2 to 3 minutes and add the wine and demi-glace. Bring to a boil and reduced to a sauce consistency. Add salt and pepper and strain. Remove the lamb from oven and let it rest 5 to 10 minutes before cutting into single or double chops. Place the lamb on a platter and pour the sauce over. Serves 4, 1 rack each Preparation Time: 10 Minutes |
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| In a large pot, melt the butter; stir in the flour until smooth.Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 2 hours. Strain and use in sauces. Cool and store in covered containers in the refrigerator or freezer. Makes 2 quarts (2L) Preparation Time: 10 Minutes |