Farfalle with lamb
3 servings
50 minutes
Farfalle with lamb is an elegant and rich dish of European cuisine that combines the tenderness of pasta with the robust flavor of lamb. The origins of this recipe can be traced back to Mediterranean traditions, where juicy meat is often complemented by aromatic herbs and creamy sauces. Thin strips of lamb are sautéed with garlic and sweet peppers, creating a base of intense flavor. A sauce made from cream and egg yolk envelops each farfalle butterfly, giving the dish a velvety texture. The final touch is fresh cilantro and grated Parmesan, adding depth and zest. This dish is perfect for a cozy dinner, paired with a glass of red wine and good company.
1
Cook the farfalle pasta until al dente. Do not boil for more than 5 minutes, remove from heat, let it sit in water for 2 minutes, then drain in a colander.
- Farfalle pasta (butterflies): 200 g
2
Butcher the lamb - trim excess fat (if any), cut out the sinews, and slice into thin strips. Crush the garlic and sauté in a hot pan with olive oil until golden brown. Cut the pepper in half, remove the seeds, and dice only half (this will be enough), sauté for 3-4 minutes. Add the lamb and sauté for another 4-5 minutes.
- Mutton: 150 g
- Garlic: 2 heads
- Olive oil: 4 tablespoons
- Red sweet pepper: 1 piece
3
Mix cream with egg yolk, pour the egg-cream mixture over the lamb with vegetables. Simmer for 2 minutes, remove from heat. Add chopped cilantro.
- Cream 30%: 70 ml
- Egg yolk: 1 piece
- Chopped cilantro (coriander): 2 tablespoons
4
Add the farfalle to the hot creamy mixture and stir. If you think there's not enough sauce, you can carefully add the desired amount of cream and warm everything on the heat while stirring constantly. Season with salt and pepper. Sprinkle with grated Parmesan.
- Farfalle pasta (butterflies): 200 g
- Cream: to taste
- Grated Parmesan cheese: 2 tablespoons