| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic clove; chopped |
| 5 |
oz |
Lamb loin; cut into thin strips |
| 1/2 |
|
Peppers; sweet bells, yellow or red, cut into strips |
| 1/4 |
c |
Dry white wine; or chicken stock |
| 1 1/2 |
c |
Tomatoes; crushed |
| 1 |
|
Rosemary sprig |
| 2 |
tb |
Heavy cream |
|
|
Salt and freshly cracked black pepper; to taste |
| 1/2 |
lb |
Rigatoni; cooked |
| 1/4 |
c |
Parmesan cheese |
| 1 |
ts |
Rosemary; chopped |
| 1 |
ts |
Sage; chopped |
| 1 |
ts |
Oregano; chopped |
INSTRUCTIONS
The Aphrodisiac Cookbook
http://www.digitalchef.com/kitchen/channels/recipes/
Satisfyingly rich. During my summer in Paris, I met a Lebanese man named
Kamal. Toward the end of my stay, he invited me over for dinner. Being the
na=EFve 19 year old that I was. I met him at his house for 8:00 dinner. A
complete gentleman the whole evening, he showed me around his cracker-box
apartment and told me about his life as an officer in the Lebanese army. He
showed me pictures of his palatial estate in Lebanon. And then he showed
the after-pictures of rubble, the war scars on his back, and the letters
from family he had to leave behind. He made me lamb and pasta that night;
we ate in his kitchen on a make-shift table with daisies he'd picked from
his window box. I never saw him again.
Author: Martha Hopkins/Randall Lockridge
Publication: InterCourses: An Aphrodisiac Cookbook
Serves: 3 - 9.5 oz portions
Yield: 1 3/4 lb
Preparation Steps
Estimated Time: 45 min
1 Saute the garlic, lamb, and bell pepper until the lamb is tender.
2 Over high heat, deglaze the pan with the wine, cooking until the liquid
is almost evaporated. Add the tomato and rosemary. Simmer for 15 minutes.
Stir in the cream, salt, and pepper. Cook until heated through. Toss with
the warm rigatoni.
3 Garnish with the cheese, rosemary, sage, and oregano. Serve immediately.
Posted to recipelu-digest by LSHW <[email protected]> on Feb 15, 1998
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