Roman Stew Recipes

ROMAN STEW (CROCK POT)

Steps:

• In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
• Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
• Pour the tomatoes and the wine over the beef and vegetables.
• Cover the slow cooker, and cook on low for 7 to 8 hours.
• If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.

ROMAN STEW

Steps:

• Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
• Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
• Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
• Cover and cook for 1 hour. Add a little water or broth if needed.
• Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.

LA VIGNAROLA ROMAN-STYLE SPRING-VEGETABLE STEW

Steps:

• Fill a large bowl halfway with cold water. Squeeze the lemons into the water and add the rinds to the bowl. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the dark green, leafy blades, one by one, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh, then cut it in half lengthwise. Drop into the water (to keep the artichoke from turning brown) and repeat with the remaining artichokes. Using a spoon, scoop out the prickly leaves and hairy choke. Cut each half into 4 wedges and return to the water until ready to use.
• If using fresh fava beans, bring a large pot of water to a boil. Fill a large bowl two-thirds full with ice water. When the water comes to a boil, add the beans and cook for 1 minute, then drain and immediately submerge the beans in the ice water. Peel the beans by gently tearing the pale skins and pinching at one end. Discard the skins, reserving the dark green interiors.
• Heat a 12-inch nonreactive pan over medium heat. Add 1/4 cup olive oil and when hot, add the onion, oregano (if using) and guanciale. Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes. Drain artichokes and add to the pan, along with 2 cups water and 11/4 teaspoons salt. Bring the liquid to a boil, then reduce heat to a simmer and cook until artichokes are just tender, about 25 minutes. If using frozen favas, add them and cook for 2 minutes. If using fresh favas or frozen edamame, add them, along with the peas, and cook until warm and tender, about 5 minutes more. Remove the oregano sprig. Sprinkle in parsley and mint. Season with lemon juice, freshly ground black pepper and, if desired, additional salt. Drizzle with extra-virgin olive oil and serve.

ROMAN STYLE TRIPE

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

Steps:

• Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
• Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
• Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.