| 31. | Add the prosciutto, bay leaves, cloves and red pepper flakes.
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| 32. | 6 fresh or dried European bay leaves, more for garnish
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| 33. | Add sugar, blackberries, 3 bay leaves and rosemary.
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| 34. | Add remaining bay leaves, and simmer until reduced to 2 cups.
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| 35. | Add oil, bay leaves and lamb cubes and toss to mix.
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| 36. | Add broth, Parmigiano-Reggiano rinds and bay leaves.
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| 37. | Remove bay leaves, stir in parsley and check seasoning.
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| 38. | Add stock, tomato puree, bay leaves and a rosemary sprig.
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| 39. | Reduce heat to medium and add wine and bay leaves.
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| 40. | Add a little fresh grated nutmeg and two bay leaves.
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