Monday, February 23, 2009

Tagliolini with lamb

This is a quick and easy recipe if you would like to make fresh pasta with meat. Lamb can be easily replaced with sausages or beef. Preferably, you will have previously prepared some lamb or beef stock that you can use for this recipe.

Heat an oven at 200˚C, and on a baking tray place some small onions and tomatoes, cut in half and seeds removed. In the meantime, prepare the dough for your tagliolini, let it rest and make the tagliolini. When the tomatoes are roasted, remove from the oven and pass in a food processor.

Mince some lamb in a food processor, and prepare some leaves of sage, rosemary and parsley. Finally heat up a pan, add a dash of olive oil, fry some garlic and add the herbs followed by the lamb. Fry until it browns, then add some white wine. Once the wine is evaporated, add the tomato mixture and some optional stock, then salt and pepper to taste and continue to cook for 30 seconds or so. Add a pinch of grated orange zest, mix, cover and remove from the fire.

Rapidly boil the tagliolini, top with the sauce and serve.

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