Farfalle with Lamb and Mushrooms
Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy but long cooking time

In this preparation typical of southern Italy the lamb and mushrooms are cooked together with garlic and parsley and then tossed with the pasta.  Some cooks add a green vegetable to it, such as spinach, broccoli rabe, or fennel.  The combination of lamb and mushrooms is one of those great Italian favorites.

[photo: Clifford A. Wright]

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 flameproof 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, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

3. Transfer the pasta to the casserole and toss with the lamb and mushrooms and serve with pecorino cheese if desired.

Variation: 

Note: 

Posted: 12/19/2006