Pappardelle with lamb ragout and artichokes. Good morning! At a time of narcissism I dare to say that this first course, in category rustic dishes and hearty, in my personal ranking is among the top five: egg pappardelle, homemade, with lamb ragu, 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 I have drawn on the market stalls and a wonderful smoked ricotta cheese of Caseificio Primiero, in Trentino. And on my YouTube channel also find the VIDEO TUTORIAL FOR CLEAN ARTICHOKES perfectly.
Owing to suffice the lamb for 4 I decided to prepare pappardelle with a rich mixture of egg yolks, how I like it, so are lighter and crispy and, to further enrich the gravy, I used the artichokes, that with the lamb are a combination that always makes the Center. Now, If you don't feel like preparing the pasta at home I get: You can replace it with a pappardella or dried egg, If you prefer, even with a normal durum wheat pasta, best short.
The sauce is prepared with great ease, I recommend you just take your time in cooking times, that must be extended and over low heat. Artichokes are added simply to raw in Gravy over the past 5 minutes, so they do not become overcooked. Smoked ricotta completes the dish, which is structurally strong, with its olfactive note particular. For meat lovers, and of the lamb in particular, is an indispensable dish, I guarantee. Also prepare for Easter with some of my other EASTER RECIPES. And have a look, Since we are in season, all my RECIPES WITH ARTICHOKES. Have a good day!
350 grams of pasta (If you want to make it at home here found the recipe)
600 grams of lamb meat (You can safely prepare the butcher)
50 grams of tomato paste
250 grams of tomato sauce
2 small carrots
2 sticks of celery
1 bay leaf
2 juniper berries
a pinch of cinnamon
salt and pepper, to taste
vegetable stock or Fund of lamb, to taste
extra virgin olive oil, to taste
100 ml of red wine
smoked ricotta cheese for grating, to taste
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. Then, Add the vegetables and continue Browning until slightly wilted. Combine the tomato paste, laurel, cinnamon, the juniper berries and cloves, then Deglaze with red wine. When alcohol has evaporated, season with salt, pepper and add the tomato sauce. Combine a little bottom of 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, cut 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, Adjust if necessary with salt and pepper. Set aside.
Prepare the dough, following the recipe found here or, If you want to make that enriched with egg yolks, with the recipe I found here. 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 a dry egg pappardella or a short durum wheat semolk paste.
Boil the pasta "al dente" (if you've made it homemade 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!