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  • Cavatelli with Lamb Sauce

    The lamb sauce gives this dish a richness and depth of flavor that makes it perfect for dinner, especially in cooler weather. It pairs well with Salice Salentino, a rustic Puglian red, and some crusty bread.

    • 2 tablespoons (30 mL) extra virgin olive oil
    • Salt, to taste
    • 1 pound (454 g) lamb stew meat, cut into small cubes
    • 1 large red onion, peeled, quartered, and thinly sliced
    • 1 cup (236 mL) dry red wine
    • 1 (28-ounce [784-g]) can whole tomatoes, chopped
    • 1 batch Cavatelli (see recipe) or 11 ounces (308 g) dried cavatelli
    • Freshly ground black pepper, to taste
    • ¾ cup (177 mL) grated pecorino cheese, for sprinkling

    1. In a heavy saucepan over medium-high heat, heat the olive oil. Salt the lamb, add it to the pan, and brown on all sides, about 7 minutes. Add the onion and cook for another 2 minutes, or until it starts to soften. Add the wine and cook for another 2 minutes, until the alcohol evaporates. Add the tomatoes and their juice. Bring the sauce to a boil, reduce the heat to low, and simmer for at least 1½ hours.

    2. Meanwhile, in a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the cavatelli, and cook to al dente, about 4 minutes.

    3. Drain the pasta, toss it with the sauce, add the pepper, and serve sprinkled with the pecorino cheese.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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