I admit to feeling a slight qualm about depicting a wooly fair lamb on the cover of today’s A la Carte — complete with plenty of ways to cook it inside the section.
That’s because, for many people, looking their food in the eyes can be a trying experience if not life-changing.
A longtime lover of lamb chops, leg of lamb, lamb burgers and lamb stews, I wasn’t sure how I would react at last week’s pre-fair weigh-in at John Cox’s Eagle Point ranch. But I soon discovered that far from the frolicking babies I expected to meet, these lambs had left childhood and all its endearing aspects behind. Gangly, stubborn and somewhat smelly, these “teenage” lambs had no interest in ingratiating themselves to anyone.
So I bought one from John and am looking forward to the day later this month when I can celebrate its arrival at my freezer door and barbecue grill.
But if today’s A la Carte killed your appetite for meat, all I can do is steer you toward the front-page piece on cooking tofu. Or try the following quick (and meatless) recipe for Gomiti with Green Beans and Pecorino. It’s ready in 35 minutes.
Gomiti with Green Beans and Pecorino
8 to 10 ounces vine-ripened tomatoes (2 or 3)
1 to 2 small shallots, sliced into thick rings
12 to 16 ounces dried gomiti (ridged elbow macaroni) or conchiglie pasta
8 to 10 ounces green beans, preferably haricots verts, trimmed and cut into 2-inch pieces
4 to 6 ounces shelled peas
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons finely chopped marjoram leaves
Freshly ground black pepper, to taste
2 ounces freshly grated aged pecorino cheese
Wash and stem the tomatoes. Score the bottom of each with an X. Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Add tomatoes; wait 15 to 30 seconds, then, using a skimmer or slotted spoon, transfer them to ice water to stop cooking. Skins should peel away easily. Cut tomatoes into quarters, discard seeds and coarsely chop flesh. Set aside.
Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, lightly coat a small nonstick skillet with spray oil and place over medium heat. Add the shallots and cook, stirring occasionally, for a few minutes, until they have softened and slightly caramelized. Set aside.
Add the pasta to the boiling water and cook for 4 to 6 minutes, then add the green beans and peas to the pot. The vegetables will be ready when the pasta is done (al dente). Drain and place in a large bowl. Add the oil, chopped tomato, marjoram, sauteed shallots and pepper to taste. Add the pecorino and toss well to combine. Serve immediately.
Makes 4 servings.
Recipe from “Gennaro’s Italian Year,” by Gennaro Contaldo.
