PEPPERED CAPELLINI WITH MUTTON

INGREDIENTS

• 150g capellini egg noodles

• 1 large lemon

• 1 orange

• 150g thinly sliced mutton

• 1 cup olive oil

• 2 cloves garlic, crushed

• 4 green shallots, finely chopped

• 1/2 cup drained sun-dried tomatoes, sliced

• 1/3 cup finely grated fresh parmesan cheese

• 1 teaspoon cracked black peppercorns

• 1 tablespoon chopped fresh lemon thyme

PEPPERED CAPELLINI WITH MUTTON METHOD:

Add noodles to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse noodles under cold water; drain. Using a vegetable peeler, thinly peel the rind from the lemon and orange, avoiding the white pith; cut the rind into thin strips. 

Add strips to a pan of boiling water, boil for 1 minute; drain. Cut mutton into 1cm ribbons. Heat oil in a pan, add garlic and half the shallots, and cook, stirring, until the shallots are soft. 

Add mutton and rind, and cook, stirring, until mutton is lightly browned, cool. Combine pasta, mutton mixture, tomatoes, cheese, peppercorns, and thyme in a bowl; cover, and refrigerate for several hours. Sprinkle with remaining shallots before serving.

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta and rind suitable

 

Also Read:. MUTTON AND EGG SALAD WITH CHICKEN AND CHEESE