Featured Cookbook

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1. Isaac Stern's Hearty Borscht

2. Lamb Riblets, Cappellini and Sicilian Pasta Sauce

3. Martin Katz's Risotto all'erbe

Book Description

This musically inspired cookbook contains over 200 timely new recipes--from renowned international performers, acclaimed chefs, and accomplished regional cooks--collected to honor the University Musical Society in Ann Arbor, Michigan. The recipes are both elegant and practical, with a wide range of styles, ingredients, and flavors

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Bravo! Recipes, Legends & Lore

Authors: University Musical Society

Date: September 1999

ISBN: 0967078709

Publisher: Univ Museum Pubns

Hardcover

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Servings: 4-6

• 2 pounds lamb riblets

• 1/4 cup water

• 2 cups Sicilian Pasta Sauce (recipe follows)

• 1 (16-ounce) package capellini, cooked, drained

• Freshly grated Parmesan cheese

1. Arrange the lamb in a single layer in a 9x13-inch baking pan. Bake at 450 degrees for 30 minutes or until very brown.

2. Remove the lamb to a 4- or 5-quart saucepan. Drain the pan drippings; return 1 tablespoon drippings to the pan. Pour in water, stirring to scrape up any brown bits. Pour the liquid over the lamb in the saucepan. Add 2 cups Sicilian Pasta Sauce. Bring to a boil and simmer, covered, for 1 hour or until the meat falls from the bone.

3. Place the pasta on individual plates and top with the lamb and sauce. Sprinkle with Parmesan cheese.

Sicilian Pasta Sauce

Makes: 3 quarts

• 1 whole head garlic, peeled and minced

• 1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes

• 1/3 cup olive oil

• 4 (15-ounce) cans tomato sauce

• 1 (28-ounce) can pear tomatoes

• 1 1/2 cups port

• 1 1/2 cups chopped fresh parsley

• 3 tablespoons brown sugar

• 2 tablespoons oregano

• 2 bay leaves

• 1 cinnamon stick

• Salt and pepper to taste

1. Combine the eggplant, garlic and olive oil in a 5-quart saucepan. Cook over medium high heat for 50 minutes or until the eggplant is falling apart, stirring frequently. Add the undrained tomatoes; stir to break the tomatoes into chunks. Stir in the tomato sauce, port, parsley, brown sugar, oregano, bay leaves and cinnamon stick.

2. Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until reduced to 3 quarts.

3. Season with salt and pepper. Discard bay leaves and cinnamon stick.

More From This Book:

1. Isaac Stern's Hearty Borscht

2. Lamb Riblets, Cappellini and Sicilian Pasta Sauce

3. Martin Katz's Risotto all'erbe

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