Region: Italy
Category: Pasta with Lamb
Season: Fall
Difficulty: Easy but long cooking time
This garlicky and satisfying preparation is relatively simple and most appreciated
in the winter. This preparation can also utilize leftover lamb should you have any. Be sure to remove all fat and gristle from the meat.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 1:30 hours
6 tablespoons extra-virgin olive oil
1 1/2 pounds boneless leg of lamb, fat removed, cut into 1/2-inch cubes
6 large garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
1 fennel bulb, quartered lengthwise, sliced 1/4 inch thick, leaves finely chopped
1 cup water and more as needed
1 pound elbow macaroni or any tubular macaroni
Freshly grated pecorino cheese for sprinkling
1. In a large flameproof casserole, heat the olive oil over medium-high heat, then cook, stirring and tossing, the lamb until well browned on all sides, about 5 minutes. Add the garlic and stir with the lamb and as soon as it starts sizzling season with salt and pepper and add the fennel and cook for 2 minutes while tossing. Reduce the heat to low, add 1 cup water, and simmer until the lamb is tender, about 1 1/4 hours. Add a few tablespoons water if necessary to keep the lamb saucy. Correct the seasoning.
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 while you cook for about 3 minutes. Serve with pecorino cheese and some more black pepper.
Variation:
Note:
Posted: 12/20/2006
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