Spaghetti con Agnello e Carciofi
Region: Italy, Apulia
Category: Pasta with Lamb
Season: Fall
Difficulty: Easy
This dish is typical of the cooking of the Dauna region of Apulia in southern Italy. Porcini mushrooms are not often found fresh and when they are they’re very expensive. You can find them dried more often than fresh, so if fresh aren’t available, and you don’t want to use dried, then use oyster mushrooms.
Yield: Makes 4 to 6 servings
Preparation Time: 1 hour 10 minutes
1 large artichoke
6 tablespoons extra-virgin olive oil
14 ounces boneless lamb shoulder, cut in 1/2-inch pieces
1/4 pound fresh porcini or oyster mushrooms, sliced
1 medium tomato, peeled, seeded and coarsely chopped
3 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1 pound spaghettiFreshly grate Pecorino cheese as needed
1. Bring a large pot of water to a vigorous boil over high heat, then cook the artichoke until it can be pierced easily with a skewer, 45 to 50 minutes. Drain and when cool enough to handle remove the bracts and scrape all the flesh off the inside of the bracts. Remove the choke and cut the heart into strips.
2. Meanwhile, in a skillet, heat 1 tablespoon oil over high heat, then cook the lamb until brown on all sides, about 8 minutes. De-glaze the pan with water and continue cooking another 10 minutes. Set aside.
3. In a nonstick skillet, heat the remaining 5 tablespoons oil over medium-high heat with the garlic, then cook the porcini mushrooms until soft, 3 minutes. Add the tomato, lamb, artichoke, parsley, and season with salt and pepper. Cook until bubbling vigorously and the tomato is soft, about 5 minutes.
4. 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. Toss the pasta with the sauce and serve with the cheese.
Posted: 10/03/2008
