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
Arrange the lamb in a single layer in a 9x13-inch baking pan. Bake at 450 degrees for 30 minutes or until very brown.
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.
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
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.
Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until reduced to 3 quarts.
Season with salt and pepper. Discard bay leaves and cinnamon stick.
