Pappardelle with Pesto Sauce and Lamb Ragu
Pasta and Pizza • Italian
Description
This recipe was shared with us by the head chef of a popular American restaurant.
Ingredients
- Paccheri Pasta 10 oz
- Pesto 0 oz
- Butter 0 oz
- Meyer Lemon Juice 1 tablespoon
- Rack of Lamb 20 oz
- Red Grape Juice 5 fl oz
- Tomatoes 10 oz
- Carrot 5 oz
- Chicken Broth 5 fl oz
- Onion 5 oz
- Garlic 0 oz
- Star anise 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Sauté the young lamb fillet for one and a half hours in red wine and chicken broth with the addition of star anise. If the whole fillet does not fit in the pot, it can be cut into slightly smaller pieces. Season with salt so that it is slightly under-seasoned: the broth will reduce and become more concentrated.
Step 2
Remove the fillet. Strain the broth to remove the spices, and in the same broth with wine and star anise, simmer the whole tomatoes. When the tomatoes are cooked, mash them.
Step 3
Finely chop the carrot, onion, and garlic, sauté them, and add to the tomatoes.
Step 4
Shred the meat into fibers, remove any sinews, and add it to the vegetables. Season with salt and cook until done.
Step 5
Cook the pappardelle until it's al dente. Drain ¾ of the water, add the pesto sauce, and bring it to al dente.
Step 6
Melt the butter in a skillet, then add lemon juice, water, and salt. Do not bring to a boil; the emulsion should not curdle. Combine with the pappardelle.
Step 7
On a plate, place the creamy pasta, add the lamb, and drizzle with the vegetable ragout. Season the dish with salt and generously pepper it.
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