Fratelli Perata Hangover Helper
The
old adage that a protein load helps you recover from a hangover was
presented in a Men’s Health Magazine around 2013/2014. Of course, as
responsible wine drinkers, we rarely reach a point of needing such a
cure. But just for fun, we tested their recipe, and then massaged it to
become a wine-pairing, before you are drunk, entrée. This works well
with our Mafalda blend of earthy Cabernet Franc, even though there are
no mushrooms in this dish. There are also no eggs in this recipe, as
the original called for. Even hung over, we wouldn’t do that. We made
this in a crock-pot for an easy meal, very little monitoring, using the
lamb shank. You can also use a large sauté pan with high sides if
you’re in a hurry, but then you wouldn’t use the lamb shank.
1 head garlic, right not 1 clove, minced
3 peppers, sliced, such as Anaheim, or as spicy as you can tolerate
12 medium fresh tomatoes during the summer, chopped, or 2-15 ounce can diced tomatoes
1 Tbsp hot paprika
1/2 Tbsp sweet paprika
enough water to cover the lamb shank
Then, either stove top or crockpot:
Method one, stove top1 pound lamb sausage, bulk, crumbled
Brown
the sausage in 1/4 cup olive oil, add garlic and peppers, and then cook
until vegetables are softened. Stir in the tomatoes and cook briefly,
about 5 minutes. Mix in the paprikas. If using only sausage, cook on
low for 20 minutes, covered. Serve with crusty bread.
Method two, using crockpot1 pound spicy Italian sausage, crumbled, and
1 lamb shank, small enough to fit in the crockpot
Brown
sausage as above then put in crock pot with lamb shank, vegetables and
paprikas, put on low for 8 hours. (If using all sausage, cook 2 hours.)
Remove the lamb shank and its meat from the crockpot. Pull the meat
from the bone and cut into forksize bites. Return meat to pot and stir.
Add salt and pepper to taste. Serve with a ladle onto deep plates or
into bowls. Serve with crusty bread.