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Giuliano Hazan
Fusilli with Lamb and Pepper Sauce
Fusilli col Sugo di Agnello e Peperoni
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Preparation info
Serves
4
as a main course
Difficulty
Medium
Ready in
3 hr
Appears in
How to Cook Italian
By
Giuliano Hazan
Published
2005
About
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Recipes
Contents
Ingredients
½
small
yellow onion
12
ounces
boneless lamb shoulder
or
shank
3
Europe
Italy
Main course
Pasta
Spicy
Mediterranean
Method
Peel and finely chop the onion. Cut the lamb into ¼-inch dice. Put the olive oil and onion in a heavy-bottomed saucepan and place over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
Chop enough rosemary leaves to measure
1