Pasta tetrazzini
Bamia (okra and lam casserole)
- 500 GRAM BONELESS LAMB, cubed
- 3 TOMATOES, peeled and cut
- 1 ONION, chopped
- 250 GRAM OKRA, cleaned and sliced
- 250 GRAM ZUCCHINI, sliced
- 3 TBSP TOMATO PUREE
- 1/2 TSP CUMIN
Stir fry the chicken breast 15 minutes. Stir fry the onion in a separate pan for three minutes, add the mushrooms and stir fry 3 minutes more on high heat. Add the cayenne pepper, cream, wine and pepper and salt to taste and simmer for 10 minutes. Add the chicken to the sauce. In the meantime, cook the pasta al dente. Mix the pasta with the sauce and put this in an oven dish. Fry the garlic 3 minutes, add the breadcrumbs and cheese and sprinkle this over the pasta. Bake half an hour at 180 degrees Celsius.
Stir fry the lamb until brown on all sides; add the onion and stir fry 3 minutes more. Add the tomatoes, tomato puree, cumin, pepper and salt to taste and 2 cups of water. Pour the mixture into an oven dish and bake one and a half hour at 160 degrees Celsius. In the meantime, stir fry the okra and zucchini 5 minutes. Add the vegetables to the lamb and bake 40 minutes more.
Serve with couscous or rice.
Luisa Tetrazzini was born in 1871 in Florence and the story goes, that she started singing at the age of three. Her career started in Italy when she was 19 years old, but she performed all over the world and one of her most renowned roles is Violetta in La Traviata. She also performed in San Francisco, and a dish was invented in her honor, which started of as "Chicken Tetrazzini", and later became a pasta dish.
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