Lamb pasta e fagioli
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Lamb pasta e fagioli
  Lamb    Pasta    Italian  
Last updated 6/12/2012 1:21:39 AM. Recipe ID 53952. Report a problem with this recipe.
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      Title: Lamb pasta e fagioli
 Categories: Meats, Italian, Pasta, Main dish
      Yield: 8 Servings
    1/4 c  Virgin olive oil; PLUS
      2 tb Virgin olive oil
      2 lb Boneless lamb stew meat
      1    Celery stalk; finely minced
      1 sm Carrot; finely minced
      1 tb Finely minced garlic
      6 c  Veal, lamb or chicken stock
    3/4 c  Dried flageolet beans
           -=OR=- Red kidney beans
      4    Sprigs fresh oregano
           -=OR=- Marjoram, -=OR=-
      1 tb -Dried Marjoram
      4    Plum tomatoes
    3/4 c  Uncooked elbow macaroni

    1/2 c  Grated Parmesan cheese
           -=OR=- Romano cheese
      1 sm Onion; finely minced
           Freshly ground pepper
           Virgin olive oil
  IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil
  over high heat on top of the stove. Add the lamb in batches and brown
  well on all sides. Do not crowd the pot or the meat will steam rather
  than brown. Remove and reserve as pieces become brown. Discard fat.
  Preheat oven to 350F. When all the meat has browned, lower heat to
  low, add 2 tablespoons oil and add the celery, carrot and garlic.
  Cook, stirring, 1 minute. Return the meat to the pot. Add the stock
  and beans. Bring to a boil, add the marjoram or oregano, cover, and
  bake 1 1/2 hours, or until the lamb is cooked and the beans are
  tender. Meanwhile, using a small paring knife, cut off tip and stem
  of the tomatoes. Remove the seeds and core, leaving only firm, outer
  pulp. Slice one side of each tomato and lay it flat on work surface.
  Cut into 1/4-inch lengthwise strips, pile up strips and cut across
  into 1/4-inch pieces. Reserve on a plate until needed. Add the
  macaroni to the casserole, replace in oven, and cook, covered,
  another 20 minutes, or until pasta is tender. Remove the fresh herb
  sprigs and add the tomatoes. Transfer to a large tureen or divide
  among individual soup bowls. Offer grated cheese, minced onions,
  ground pepper and olive oil as garnishes at the table.

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Recipe ID 53952 (Apr 03, 2005)

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