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Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes


Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes Recipe

Ingredients:
  • 1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)
  • 1/4 cup water
  • 1 1/4 pounds ground lamb
  • 1/2 cup finely grated pecorino cheese
  • 1 large egg, beaten to blend
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
  • 6 tablespoons extra-virgin olive oil, divided
  • Coarse kosher salt
  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
  • 1 cup finely chopped onion
  • 1 1/3 cups dry white wine
  • 3 large garlic cloves, minced
  • 2 cups chopped seeded peeled red heirloom tomatoes
  • 2 teaspoons chopped fresh marjoram
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta (coarse cornmeal)*
  • Grated pecorino cheese
Directions:
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