Pappardelle with lamb ragu
Pappardelle with lamb ragu are an ideal first course to cook for lunch: a ragu different from the classic beef ragu that will surprise you. The mountains of central Italy notably in the Abruzzo and Molise regions have always been populated by shepherds. Consequently, lamb is the basic meat, and the cheeses are made from sheep's milk.
Shoulder would be our cut of choice, but really any lamb stew meat will do. Even though the recipe calls for boneless meat, if you have some lamb on the bone, throw it in. The bones will add flavor and will be easy to remove once the sauce is cooked. Lamb is fatty, so the sauce will benefit from overnight chilling and subsequent degreasing. But if you can't bear to throw away that yummy lamb fat, roast some potatoes Italian style cut up in small pieces with lots of rosemary and use the lamb fat instead of olive oil.
Ingredients
300 gr. fresh egg pappardelle300 gr. of minced lamb100 gr. of ground veal1 carrot1 celery stalk1 onionChopped almonds60 gr. butter1 glass of broth1/2 glass of white wine4 tablespoons grated Parmesan cheeseExtra virgin olive oilPepperSalt
Preparation
In a saucepan heat a tablespoon of oil and 20 gr. of butter.Sauté the finely chopped carrot, celery and onion. Add the minced lamb and veal and brown over high heat. Deglaze with white wine, letting the alcohol evaporate. Add salt and cook over low heat for about an hour, adding a little broth from time to time. Boil the egg pappardelle in salted water. Drain the pappardelle leaving aside a little cooking water. Season the pasta with the ragu, the remaining butter, the Parmesan, gradually adding the cooking water of the pasta if necessary during the creaming. Serve sprinkling with more grated Parmesan, chopped almonds and ground pepper. Your pappardelle with lamb ragu are ready to be enjoyed.
TipIf you want to give a touch of color to your pappardelle with lamb ragu you can replace the chopped almonds with chopped pistachios.
Pappardelle with lamb ragu are an ideal first course to cook for lunch: a ragu different from the classic beef ragu that will surprise you. The mountains of central Italy notably in the Abruzzo and Molise regions have always been populated by shepherds. Consequently, lamb is the basic meat, and the cheeses are made from sheep's milk.
Shoulder would be our cut of choice, but really any lamb stew meat will do. Even though the recipe calls for boneless meat, if you have some lamb on the bone, throw it in. The bones will add flavor and will be easy to remove once the sauce is cooked. Lamb is fatty, so the sauce will benefit from overnight chilling and subsequent degreasing. But if you can't bear to throw away that yummy lamb fat, roast some potatoes Italian style cut up in small pieces with lots of rosemary and use the lamb fat instead of olive oil.
Ingredients
300 gr. fresh egg pappardelle
300 gr. of minced lamb
100 gr. of ground veal
1 carrot
1 celery stalk
1 onion
Chopped almonds
60 gr. butter
1 glass of broth
1/2 glass of white wine
4 tablespoons grated Parmesan cheese
Extra virgin olive oil
Pepper
Salt
Preparation
In a saucepan heat a tablespoon of oil and 20 gr. of butter.
Sauté the finely chopped carrot, celery and onion. Add the minced lamb and veal and brown over high heat. Deglaze with white wine, letting the alcohol evaporate. Add salt and cook over low heat for about an hour, adding a little broth from time to time. Boil the egg pappardelle in salted water. Drain the pappardelle leaving aside a little cooking water. Season the pasta with the ragu, the remaining butter, the Parmesan, gradually adding the cooking water of the pasta if necessary during the creaming. Serve sprinkling with more grated Parmesan, chopped almonds and ground pepper. Your pappardelle with lamb ragu are ready to be enjoyed.
Tip
If you want to give a touch of color to your pappardelle with lamb ragu you can replace the chopped almonds with chopped pistachios.
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