Dish

Rammaché

Rammaché is a slow-cooked stew that is perfect for cold winter nights. The lamb is cooked until it is tender and falls off the bone, and the vegetables are soft and flavorful. The dish is typically made with carrots, onions, and potatoes, but you can add other vegetables like turnips or parsnips if you like. The herbs used in the dish include thyme, rosemary, and bay leaves, which give it a fragrant and earthy flavor. Rammaché is usually served with crusty bread to soak up the delicious broth.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Rammaché has been a staple in Provencal cuisine for centuries. It was originally a peasant dish, made with whatever ingredients were available. Today, it is a popular dish in French restaurants and homes.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Rammaché, depending on the region and the cook. Some recipes call for the addition of white wine or tomatoes, while others use different cuts of lamb or beef. Some cooks also add beans or lentils to the stew for extra protein and fiber.

Presentation and garnishing

Rammaché is traditionally served in a large, shallow bowl with a sprig of fresh thyme or rosemary on top. The bread is usually served on the side, but you can also tear it into pieces and add it to the stew. To make the dish look more elegant, you can garnish it with a few fresh herbs or a sprinkle of paprika.

Tips & Tricks

To make the lamb more tender, marinate it in red wine and herbs overnight before cooking. You can also add a splash of vinegar or lemon juice to the stew to brighten the flavors.