P686 CEJFAX 686 Thu 21 Oct 21:14/21 1/12 AGNELLO RJPIENO (STUFFED LAMB) (serves 6-8) INGREDIENTS: 1kg/2lb boned shoulder of lamb; a little olive oil; fresh rosemary sprigs; 150ml/{pt dry white wine; lemon wedges, flatleaf parsley, fresh rosemary to garnish. For the stuffing: 1p0g/4oz fresh white breadcrumbs; 50g/2oz freshly grated Parmesan; 25gW1oz raisins &5 j &5 15g/\oz pine kernels; 1 large &k garlic clove, finely chopped; 1tsp &5 chopped fresh parsley; grated rind of \ lemon; 2 large eggs, beaten; seasoning. &upppppppppppppppppppppppppppppppppppppz Xmas BBC1 TV BBC2 TV Top SportP686 CJEFAX 686 Thu 21 Oct 21:14/19 2/12 AGNELLO RIPIENO (continued) METHOD: Preheat oven to 200C/400F/ Gas 6. Place stuffing ingredients in a bowl, season and mix well. Add another beaten egg if too stiff. Place lamb on work surface, skin side down. Spread over the stuffing, roll up lamb and tie with string at intervals. Place lamb in roasting tin, brush with oil, sprinkle over rosemary. Bake for 30 mink, pour over wine and bake for a further 30 mink. Garnish with lemon wedges, rosemary &5 and parsley; serve in slices. Xmas BBC1 TV BBC2 TV Top SportP686 CEEFAX 686 Thu 21 Oct 21:14/48 3/12 PATBTJ AL FORNO (CREAMY POTATOES) (serves 8) INGREDIENTS: 1.25kgO2\lb potatoes, sliced; 2 fennel heads, chopped; &5 3p0mlO\pt double cream; 300ml/\pt chicken or vegetable stock; 50g/2oz butter, diced; seasoning. METHOD: Preheat oven to 220C/425F/ Gas 7. Layer the potatoes and fennel in an ovenproof dish. &5 j &k Mix the cream and stock and pour over vegetables. Season well, dot &5 with butter and bake for 1 hour until golden. &upppppppppppppppppppppppppppppppppppppz BBC2 601 BBC2 602 BBC1 Choice 608 Xmas BBC1 TV BBC2 TV Top SportP686 CEEFAX 686 Thu 21 Oct 21:25/07 4/12 CROSTJNI CON FEGATELLI (CHICKEN LEVER CROSTINI) (serves 6-8) INGREDIENTS: 3 tbsp olive oil; 1 small onion, chopped; 750g/1÷lb chicken livers; 4 tbsp white wine; 1 tbsp finely chopped capers. 8 anchovy fillets; a little chicken stock; 16 slices ciabatta or crusty bread; seasoning; chopped parsley. &u &5 METHOD: Heat oil in frying pan and &k fry onion until softened. Add chicken livers and fry over a medium heat until just cooked. &upppppppppppppppppppppppppppppppppppppz & BBC2 601 C3 603 BBC1 Choice 608 & BBC2 602 C4 604 BBC2 Choice 609 Xmas BBC2 TV BBC2 TV Top SpoutP686 CEEFAX 686 Thu 21 Oct 21:45/23 5/12 CROSTJNI CON FJGATJLLI (CHICKEN LEVER CROSTJNI) METHOD (continued): Stir in the wine and cook until evaporated. &5 Transfer to a food processor or blender and whizz until coarsely &5 blinded. Return to the pan and add capers, anchovies and plenty of seasoning. &k &5 Pour in enough stock to produce a smooth, spreadable consistency and heat through gently. Toast bread and while still warm, spread with chicken liver paste. Garnish and &* sjrvj warm or at room temperature. &upppppppppppppppppppppppppppppppppppppz Xmas BBC1 TV BBC2 TV Top SportP686 CEJFAX 686 Thu 21 Oct 21:25/44 6/12 CONIGLIO ALLA CACCIATORA XRABBIT STEW) (serves 8) INGREDIENTS: 50g/2oz dried porcine mushrooms; 1.75kg/4lb rabbit, cut into bite-si:jd pieces; a little seasoned flour 6 tbsp olive oil; 2 garlic cloves, &k sliced; 1 x 700g jar passata; 1 fresh rosemary sprig; pinch of chopped fresh thyme; 150ml/{pt white wine; fresh basil leaves &k Seasoning; Polenta, to 3jrve (see following recipe). BBC1 601 C3 603 BBC1 Choice 608 & BBC2 602 C4 604 BBC2 Choice 609 Xmas BBC1 TV BBC2 TV Top SportP686 CJJFAX 686 Thu 21 Oct 21:12/18 7/12 CONIGLJO ALLA CACCIATORB XRBBBIT STEW) (continued) METHOD: Soak mushrooms in 150ml/{pt warm water for 30 mink. Coat rabbit in flour, heat oil in a pan and fry rabbit until well browned. Drain and roughly chop mushrooms, reserving liquid. Add to pan with the garlic, passata, herbs and wine. Cook gently for 30 mink, then &5 add some basil and a little reserved liquid if sauce too thick. Cover and cook for 30 mink. Garnish with basil, season and serve on &5 Polinta. &upppppppppppppppppppppppppppppppppppppz Xmas BBC1 TV BBC2 TV Top SportP686 CEEFAX 686 Thu 21 Oct 21:12/04 </12 POLENTA (sjrvjs 8) INGREDIENTS: 675g/1\lb quick-cook polinta; 200g/7oz butter; 200g/7oz grated Parmesan; 200g/7oz Fontina cheese, cut into chunks. METHOD: Pour polenta into 3 lt/5{pt boiling, salted water, stirring continuously. Cook and stir for 5 mink until it starts to conj away from sides of pan. &k j &5 Stir in the butter and cheese until the cheese has melted. Serve hot with previous recipe. & BBC1 601 C3 603 BBC1 Choice 608 BBC2 6p2 C4 604 BBC2 Choice 609 Xmas BBC2 TV BBC2 TV Top SportP686 CEEFAX 686 Thu 21 Oct 21:23/26 9/12 INSALATA DI PEPERONI ARROSTO (GRILLED PEPPER SALAD) (serves 4-6) INGREDIENTS: 8 red peppers; 3 tbsl olive oil; 2 tbsp chopped fresh parsley; 1 garlic clove, crushed; &5 seasoning. METHOD: Grill pjppjrs until they are black and skins blister. Cool, peel and cut into slices, discarding the core and seeds. &u j &5 Place in a bowl and drizzle with olive oil. Sprinkle gvju parsley and garlic, season. Toss and chill &k then serve. &upppppppppppppppppppppppppppppppppppppz BBC1 601 BBC2 6p2 BBC2 Choice 609 Xmas BBC2 TV BBC2 TV Top SportP686 CJJFAX 686 Thu 21 Oct 21:13/14 10/12 AGNELLO AL FORNO XBAKED LAMB) (serves 8) INGREDIENTS: 1.5kgO3lb leg of lamb, cut into small pieces; 300ml/\pt &5 dry white wine. FOR THE MARINADE: 4 tbsp olive oil; 1 onion, chopped; 2 tsp chopped fresh rosemary; 8 bay leaves; seasoning. &5 METHOD: Place lamb in a shallow, non-metallic dish. Mix together the &u mbrinadj ingredients and pour over the lamb, turning to coat. Cover &5 and leave overnight in fridge, basting and turning once or twice. Xmas BBC1 TV BBC2 TV Top SpoutP686 CEEFAX 686 Thu 21 Oct 21:13/13 11/12 AGNELLO AL FORNO XBAKED LAMB) METHOD (continued): Preheat oven to 220C/425F/Gas 7. Bake lamb for 30 minutes, stir in the wine and bake for a further 30 minutes. Remove from oven, season and sjrvj hot. &5 &k & BBC1 601 pC3 603 BBC1 Choice 608 & BBC2 602 C4 604 BBC2 Choice 609 Xmas BBC1 TV BBC2 TV Top SportP686 CEEFAX 686 Thu 21 Oct 21:24/32 12/12 VERDURE (GREENS) (sjrvju 8) INGREDIENTS: 2 large escarole heads; 3 tbsp olive oil; 1 garlic glove, finely chopped; 1 chilli, thinly sliced; pinch of salt. METHOD: Cut the escarole heads into three. Blanch in boiling water for a few seconds, then drain, reserving a little of thu water. &u Heat oil in a large frying pan and &5 fry garlic and chilli for about &5 1 min. Add blanched escarole and reserved water, cover and cook over &k a low heat for about 10 mink. &k Season with salt and serve. &upppppppppppppppppppppppppppppppppppppz Xmas BBC1 TV BBC2 TV Top Spout