Pappardelle with pesto sauce and lamb ragout
4 servings
60 minutes
The recipe was shared with us by the brand chef of the Avocado Queen restaurant, Glen Ballis.
1
Slow-cook the young lamb fillet in red wine and chicken broth with star anise for 1.5 hours. If the whole fillet doesn't fit in the container, it can be cut into slightly smaller pieces. Salt lightly: the broth will evaporate and become more concentrated.
- Lamb meat: 500 g
- Red wine: 150 ml
- Chicken broth: 100 ml
- Star anise: 3 g
- Salt: to taste
2
Remove the fillet. Strain the broth from the spices, and in the same broth with wine and star anise, simmer the tomatoes whole. When the tomatoes are ready, mash them.
- Lamb meat: 500 g
- Tomatoes: 250 g
3
Finely chop the carrot, onion, and garlic, sauté them, and add to the tomatoes.
- Carrot: 150 g
- Onion: 100 g
- Garlic: 25 g
4
Shred the meat into fibers, separate the tendons, and add to the vegetables. Season with salt and cook until ready.
- Lamb meat: 500 g
- Salt: to taste
5
Cook the pappardelle until partially cooked. Drain ¾ of the water, add pesto sauce, and bring to al dente.
- Pappardelle: 250 g
- Pesto: 20 g
6
Melt butter in a pan, add lemon juice, water, and salt. Do not bring to a boil; the emulsion should not curdle. Mix with pappardelle.
- Butter: 15 g
- Lemon juice: 1 teaspoon
- Salt: to taste
7
Place the creamy pasta and lamb on a plate, and pour vegetable stew over it. Salt and generously pepper the dish.
- Lamb meat: 500 g
- Salt: to taste
