Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy but long cooking time
This popular pasta dish from Basilicata is found throughout southern Italy. Some cooks add a green vegetable to it, such as spinach or fennel. The combination of lamb and mushrooms is one of those great Italian favorites.
Yield: Makes 4 servings
Preparation Time: 1:30 hours
3/4 pound boneless lamb sirloin or leg, cut into 1/2-inch pieces
4 large garlic cloves, finely chopped
3/4 pound white (button or common) mushrooms, brushed clean and sliced
1/2 cup finely chopped fresh parsley
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
3/4 pound farfalle
Freshly grated pecorino cheese (optional)
1. In a bowl, toss the lamb, garlic, mushrooms, parsley, oregano, salt, and pepper. In a skillet or flame-proof casserole, heat the olive oil over low heat for 10 minutes. Add the ingredients from the bowl and cook until the lamb is tender and dark brown and all the liquid from the mushrooms has evaporated, stirring occasionally, about 1 1/4 hours.
2. 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 the casserole and toss with the lamb and mushrooms and serve with pecorino cheese if desired.
Posted: 12/19/2006
