Yield: 1 Servings
|2 \N||Garlic clove; chopped|
|5 ounces||Lamb loin; cut into thin strips|
|½ \N||Peppers; sweet bells, yellow or red, cut into strips|
|¼ cup||Dry white wine; or chicken stock|
|1½ cup||Tomatoes; crushed|
|1 \N||Rosemary sprig|
|2 tablespoons||Heavy cream|
|\N \N||Salt and freshly cracked black pepper; to taste|
|½ pounds||Rigatoni; cooked|
|¼ cup||Parmesan cheese|
|1 teaspoon||Rosemary; chopped|
|1 teaspoon||Sage; chopped|
|1 teaspoon||Oregano; chopped|
The Aphrodisiac Cookbook
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 - 9½ oz portions
Yield: 1¾ lb
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 <shusky@...> on Feb 15, 1998