Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Virgin olive oil; PLUS 3/4 c Dried flageolet beans
2 tb Virgin olive oil -=OR=- Red kidney beans
2 lb Boneless lamb stew meat 4 Sprigs fresh oregano
1 Celery stalk; finely minced -=OR=- Marjoram, -=OR=-
1 sm Carrot; finely minced 1 tb -Dried Marjoram
1 tb Finely minced garlic 4 Plum tomatoes
6 c Veal, lamb or chicken stock 3/4 c Uncooked elbow macaroni

----------------------------------GARNISH----------------------------------
1/2 c Grated Parmesan cheese Freshly ground pepper
-=OR=- Romano cheese Virgin olive oil
1 sm Onion; finely minced

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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