Clifford A. Wright's Recipes: Pasta with Lamb

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 7, 2012

Home > Recipes > Pasta with Lamb

Farfalle with Lamb and Fennel Sauce
(Italy)
Farfalle with boneless leg of lamb cubes and a tomato, mushroom, and fennel sauce
posted: 12/19/2006

Farfalle with Lamb and Mushrooms
(Italy)
Farfalle with boneless lamb sirloin, mushrooms, and parsley
posted: 12/19/2006

Farfalle with Lamb, Pumpkin, and Escarole
(Italy/Apulia)
Farfalle with boiled escarole, braised lamb and pumpkin in wine sauce with basil and pecorino
posted: 02/07/2008

Penne with Lamb and Rosemary Sauce
(Italy)
Penne with a ground lamb, rosemary and tomato ragout
posted: 12/19/2006

Spaghetti with Ground Lamb
(Italy)
Spaghetti with in a ground lamb, tomato, and red wine ragout
posted: 12/19/2006

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms
Spaghetti con Agnello e Carciofi
(Italy/Apulia)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008

Steamed Pasta Squares with Lamb and Chickpeas in a Spicy Sauce
Nawasar Mafawwra
(Tunisia)
Pasta squares (quadratini) steamed over broth with lamb, chickpeas, potatoes, and harisa
posted: 01/11/2007

Farfalle with Lamb and Fennel Sauce

Farfalle with Lamb and Mushrooms

Farfalle with Lamb, Pumpkin, and Escarole

Penne with Lamb and Rosemary Sauce

Spaghetti with Ground Lamb

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms

Steamed Pasta Squares with Lamb and Chickpeas in a Spicy Sauce

If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books. This is a lively reference book that contains a generous number of workable recipes. Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently. Voted Top 10 Cookbooks of 2001
- William Rice, Chicago Tribune

Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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