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Lamb Pasta E Fagioli

Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Lamb Italian Pasta Veal

Ingredients:

1/4 cup Virgin olive oil --PLUS
3/4 cup Dried flageolet beans
2 tablespoons Virgin olive oil
Red kidney beans
2 pounds Boneless lamb stew meat
4 Sprigs fresh oregano
1 Celery stalk --finely minced
Marjoram -- -=OR=-1 small Carrot -- finely minced
1 tablespoon-Dried Marjoram
1 tablespoon Finely minced garlic
4 Plum tomatoes
6 cups Veal --lamb or chicken stoc
3/4 cup Uncooked elbow macaroni

GARNISH
1/2 cup Grated Parmesan cheese
Freshly ground pepper -- =OR=- Romano cheese
1small Onion --finely minced


Preparation:

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown.

Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.

Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK













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