How to prepare pappardelle with lamb and artichokes at home: A rustic and tasty first course

Pappardelle with lamb ragout and artichokes. Today the Recipe for a first course That, in category rustic and hearty dishes, in my personal ranking is among the top five: egg pappardelle, strictly with the HOMEMADE EGG PASTA, con lamb ragout, Artichoke and smoked ricotta. This recipe was born by accident, by combining a portion of lamb too small for 4 people, two huge artichokes that attracted me to the market stalls and a wonderful smoked cow's milk ricotta from Trentino. And on my YouTube channel you can also find the VIDEO TUTORIAL FOR CLEAN ARTICHOKES to perfection.

Having to make enough lamb for four people, I decided to prepare them Pappardelle with lamb ragout with a mixture rich in egg yolks, how I like it. In this way, they are lighter and crispier and, to further enrich the gravy, I used i artichokes, that with the lamb are a combination that always makes the Center. On the other hand, have you already tried my recipe for TAGLIOLINI THIRTY EGG YOLKS? They are infinitely light. Ora, If you don't feel like preparing the pasta at home I get: you can replace it with dry egg pappardelle. Or, if you prefer, even with a normal durum wheat pasta, better if short. This Pasta with lamb sauce it will certainly be a success if you love meat.

Il lamb ragout It is prepared very easily, I recommend you just take your time in cooking times, that must be extended and over low heat. I artichokes they are simply added raw in sauce in the last 5 minutes, so they do not become overcooked. The smoked ricotta Complete the dish, which is structurally strong, with its olfactive note particular. You can replace it with an excellent Mature Sardinian pecorino cheese, which also has a smoky note. For meat lovers, and of the lamb in particular, is an indispensable dish, I guarantee it. Pappardelle with lamb ragout, artichokes and smoked ricotta are also prepared for Easter, along with some of mine EASTER RECIPES. And have a look, Since we are in season, to all mine RECIPES WITH ARTICHOKES. Have a good day!

Pappardelle with ragu 'of lamb and artichokes

Portions: 4 Preparation: 50 minutes Cooking: 2 ore 2 ore

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

350 grams of egg pasta (If you want to make it at home Who find the recipe)

600 grams of lamb meat

50 grams of tomato paste

250 grams of tomato sauce

1 onion

2 small carrots

2 sticks of celery

1 bay leaf

2 juniper berries

2 cloves

a pinch of cinnamon

salt and pepper

vegetable stock or Fund of lamb

extra virgin olive oil

100 ml of red wine

2 artichokes

smoked ricotta or mature Sardinian pecorino cheese

Procedure

For the pappardelle with lamb ragout and artichokes, you can prepare the lamb sauce even with one day in advance: coarsely chop the flesh of Lamb with knife and set it aside.

Clean the onion, the carrots and celery, then chop up all minutely. FRY in a large pan with the lamb in olive oil, until he changed color evenly. So, Add the vegetables and continue Browning until slightly wilted. Combine the tomato paste, the laurel, cinnamon, the juniper berries and cloves, then Deglaze with red wine. When the alcohol has evaporated, salt, pepper and add the tomato sauce. Add a little basic lamb or vegetable broth, bring to a boil and cook covered, over a very low heat, For at least an hour and thirty or until the sauce is dark, dense and flavorful.

While the sauce cooks, clean the artichokes by removing the tough outer leaves (bracts) and the uttermost part of the stalk, divide them in half, internal remove hair (Baba or hay) and soak them in cold water acidulated with lemon juice. Then cut the stalk sliced into tiny cubes and hearts. Add the artichokes with sauce, Cook for 5-7 minutes. Once finished cooking, season with salt and pepper if necessary. Set aside.

Prepare the dough, following the recipe found Who or, If you want to make that enriched with egg yolks, with the recipe I found Who. Once the dough has rested in the refrigerator, pull out the dough and cut out of knife-cut pappardelle. If you don't have the time or inclination to make the dough, Use an egg dry pappardella or a short durum wheat semolina pasta.

Boil the pasta "al dente" (If you have homemade it, it will take a few minutes, so watch out) and mantecarla with the Lamb ragu and artichokes, adding cooking water if necessary. Serve the pappardelle lamb and artichokes with smoked ricotta cheese, grated, and Bon Appetit!