| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Pugliese |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 8 |
|
Thin slices leg or shoulder |
|
|
of lamb about 4x4x1/4" |
| 8 |
|
Prosciutto, paper-thin |
| 8 |
|
2 ounce piec young Pecorino |
|
|
cheese |
| 2 |
T |
Fresh rosemary leaves |
|
|
chopped |
| 2 |
T |
Fresh mint leaves, chopped |
| 2 |
T |
Fresh parsley leaves, plus 4 |
|
|
T chopped |
|
|
Salt and pepper |
| 4 |
T |
Virgin olive oil |
| 1 |
|
Spanish onion, finely |
|
|
chopped |
| 4 |
|
Cloves garlic, thinly sliced |
| 2 |
T |
Dried hot chilies |
| 1 |
c |
Dry red wine |
| 3 |
c |
Basic tomato sauce, recipe |
|
|
follows |
| 1 |
|
Recipe orecchiette |
|
|
pasta |
| 1 |
c |
Freshly grated hard pecorino |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. Using a meat
mallet or cleaver blade, pat each lamb piece until it's 1/16-inch
thick. Onto each lamb piece place one slice of prosciutto and 1 piece
of cheese. Mix rosemary, mint and 2 tablespoons parsley and divide
among 8 pieces of lamb. Season with salt and pepper and roll like a
burrito to form a little package. Tie each with 2 pieces of butcher
twine. In a heavy bottom pot, heat olive oil until smoking. Brown lamb
pieces 4 at a time until golden brown all over and remove. Add onions
and garlic and cook until softened and lightly browned. Add chilies,
red wine and tomato sauce and bring to a boil. Lower heat to medium
and place meat in pan with sauces, submerging the meat halfway. Simmer
uncovered for 20 to 30 minutes, or until lamb is fork tender. Put
orecchiette into boiling water and cook until al dente, about 6 to 7
minutes, and drain. Remove meat from sauce and toss orecchiette into
sauce. Remove strings from meat. Pour orecchiette into a large serving
bowl. Place meat on top, sprinkle with cheese and serve. Yield: 4
servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1
#284 Date: Thu, 7 Nov 1996 20:28:18 -0500 (EST) From: Sue
<suechef@sover.net>
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