Take Five Lamb Ragu with Gigli - 7/15/2013

11:10 AM, Jul 15, 2013   |    comments
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Lamb Shoulder- 2 lbs
Tomatoes- 1 cup
Lamb stock- 3 cups
Saffron- pinch

Braise Lamb with tomatoes & lamb stock until tender.
Toss with following ingredients:

Parmesan cheese
Kale- lightly cooked
Carrots- cooked

Bonus Recipe:

Heat of Summer Pasta Salad

(serves 4-6)

12oz of your favorite dried pasta
1# variety of heirloom & cherry tomatoes. cut into 1 inch pieces and seasoned with with salt and herb oil
2 oz fresh grated pecorino
4oz sautéed bitter greens (radicchio or puntarelle) cut thin
2 cloves garlic-slivered
1 tin of good sardines (veleta or bela ) packed in olive oil
herb oil
cracked pepper to taste
salt to taste
lemon juice as needed

1) Cut tomatoes and season. Set aside but do not refrigerate.
2) Heat a large pot of salted water for pasta
3) Lightly sauté the bitter greens in oil adding slivered garlic. Season with salt and finish with lemon juice. Chill
4) Once water is boiling add pasta and cook a bit past al dente. Drain. Chill
5) To finish put pasta, greens, tomatoes, pecorino, tined sardines with their juices in a bowl and toss to lightly combine flavors. Season with salt as needed
6) Put in bowls and finish with fresh ground black pepper and pecorino

Courtesy: Terra GR, www.terragr.com


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