Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy but long cooking time
The reason I like to use the Italian pasta known as farfalle, besides the fact that it is my youngest sons favorite pasta shape, is because its pinched flatness (it’s a ruffled-edged flat square pinched in the middle) is appropriate for a variety of different and substantial sauces. For instance, in this preparation the lamb, the mushrooms, and the fennel are all in small bite-size pieces or chopped and these adhere in just a right way to the pasta, so that every mouthful has everything. This recipe is inspired by the lamb and fennel dishes typical in the southern Italian region of Apulia.
Yield: Makes 4 to 6 servings
Preparation Time: 1:45 hours
1 medium onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, trimmed and chopped
1 fresh green finger-type chile, seeded and chopped
1/2 pound white (button or common) mushrooms, brushed clean and sliced
5 tablespoons extra-virgin olive oil
1 1/2 pounds boneless leg of lamb, fat removed, cut in 1/2-inch pieces
2 cups chopped tomatoes
1/2 cup dry red wine
Salt and freshly ground black pepper to taste
3/4 pound farfalle
Freshly grated pecorino cheese for sprinkling
1. In a large skillet or flame-proof casserole, heat the olive oil over medium-high heat, then cook the onion, garlic, fennel, chile, and mushrooms until all are soft, stirring often, about 10 minutes.
2. Add the lamb and cook until it browns, 2 to 4 minutes. Pour in the tomatoes, wine, and season with salt and pepper and reduce the heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally.
3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving bowl or platter and toss with the sauce and serve with plenty of pecorino cheese.
Posted: 12/19/2006
