Tag: ditalini

Greek Lamb Stew

This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.

4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta

Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.

Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.

Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.

Sprinkle with feta cheese to serve.

 

Italian Tomato and Pasta Soup

Here is a fresh and delicious way to use tomatoes. Add a few tablespoons of tomato paste to amp up the color and flavor.

6 large, ripe tomatoes, about 1 1/2 lbs.
3 tbs. olive oil
3 garlic cloves, peeled
1 large onion, finely chopped
4 cups cold water
1 tsp. kosher salt or 1/2 tsp. table salt
good grinding of black pepper
2 tsp. sugar
1 cup ditalini or other small pasta
sour cream and chopped fresh parsley, to serve

Put the tomatoes in a bowl and pour over boiling water. Set aside.

Heat the oil in a large saucepan and add the garlic cloves. When they start to sizzle, remove them and discard. Tip in the onions and cook over a medium-low heat for about 8 minutes, or until softened.

Drain the tomatoes. Peel off the skins, roughly chops and remove the seeds. Add to the pan and cook for 5 minutes to softened. Pour in the cold water and add the salt, pepper and sugar. Bring to a boil, then reduce the heat and simmer for 40 minutes.

Puree with a stick blender, then tip in the pasta. Simmer until the pasta is tender. Ladle into bowl and serve with sour cream and parsley on top.

Serves 4