Recipe : Smurf Roman Style
SFC : Volume 1
Makes 4 Servings
Ingredients :
5 lbs smurf (about 15 smurfs), cut in serving pieces
1/4 cup flour
2 tsp. salt
1/2 tsp. freshly ground black pepper
6 tbsp or more butter
1/2 finely chopped onion
1/4 cup Azrael, cut in julienne strips
1/2 cup dry white wine
1/4 tsp dried rosemary
1 1/2 cup fresh or canned tomatoes, drained (Last Supper style)
2 green peppers, sliced
2 medium cloves garlic, minced
2 tbsp olive oil
Preparation :
Rub smurf pieces with mixture of flour, salt and pepper. Melt 4 tbsp butter in skillet and brown smurf in it. Use more butter if needed. Remove smurf. Melt 2 tbsp butter and saute onion and Azrael for 5 minutes. Return smurf to skillet and add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes. Remove any gold nuggets that are found in the pot while stirring. Cover and bake at 350 degrees for about on hour or until you think smurf is done. Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before smurf is done, add mixture to smurf. Taste for seasoning and serve.
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