tag:blogger.com,1999:blog-6588271884913192260.post4377888269122212922..comments2010-12-31T04:05:04.460ZPomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6588271884913192260.post-81213144231496775822010-08-20T07:16:21.352Z2010-08-20T07:16:21.352ZYou may be right - but in listing ingredients I tend to assume people will be starting from scratch. For example, the other day we had a risotto of rosemary and white wine which was sensational - but probably this was significantly because the sofritto was made from fat leftover from a boned chicken, roast with herbs and butter under the skin, and the stock was made fom both duck and chicken carcases. Not reasonable to think other people would generally have these available, and silly to include in the recipe the processes for making them (as would happen in some particularly daft recipe books I can think of)...and so, were I to reproduce the recipe, it would probably specify just oil and butter for the sofritto, and any good stock. In practice, I suppose I assume that people will use their commom sense and the most suitable ingredients (in their opinion) that they have to-hand...Pomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-46989186718775288422010-08-19T16:45:57.210Z2010-08-19T16:45:57.210ZI think this is a great recipe but I'm not sure I agree about the leftover lamb. The thing is that lamb has so much fibre in the meat that needs to be broken down when cooking and roasting does that perfectly, releasing wonderful flavour chains, which then infuse your dish.piphttp://www.blogger.com/profile/04459790988911456737noreply@blogger.com