*  Exported from  MasterCook  *
 
                            LAMB PASTA E FAGIOLI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Italian
                 Pasta                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Virgin olive oil -- PLUS
    2       tb           Virgin olive oil
    2       lb           Boneless lamb stew meat
    1                    Celery stalk -- finely minced
    1       sm           Carrot -- finely minced
    1       tb           Finely minced garlic
    6       c            Veal, lamb or chicken stock
      3/4   c            Dried flageolet beans
                         -ÿÿRed kidney beans
    4                    Sprigs fresh oregano
                         -ÿÿMarjoram, -ÿÿ
    1       tb           -Dried Marjoram
    4                    Plum tomatoes
      3/4   c            Uncooked elbow macaroni
                         -----GARNISH-----
      1/2   c            Grated Parmesan cheese
                         -ÿÿRomano cheese
    1       sm           Onion -- finely minced
                         Freshly ground pepper
                         Virgin olive oil
 
   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.
  
 
 
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