Orecchiette with Balsamic Lamb Ragu2017-07-24
- Cuisine: Mediterranean, Type: Entrée, Product Line: Barilla® Collezione, Barilla® Traditional Semolina
You can recreate a rich lamb sauce over pasta, as served at the 2017 Greystone Flavor Summit leadership conference. Balsamic vinegar adds sweetness to this herb-rich ragu.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Heat the oil in a large pan and saute the onions, sage, thyme, and oregano until the onions are translucent.
Increase the heat and brown the lamb with the onions. Add the pepper flakes and vinegar and reduce the liquid by 3/4. Stir in the tomatoes and juice; season with salt and pepper. Simmer until the sauce has thickened.
For each serving, to order: Reheat 1 cup pasta in simmering water. Drain and add to a pan with some of the ragu. Stir in 1 teaspoon each parsley and butter. Plate and garnish with 1 tablespoon Parmesan and 2 teaspoon pine nuts.
- 4 lb. Barilla Collezione Orecchiette
- 1/2 cup extra-virgin olive oil
- 4 onions, diced
- 24 sage leaves, chopped
- 4 tsp. chopped thyme
- 4 tsp. chopped oregano
- 4 lb. ground lamb
- 4 tsp. red pepper flakes
- 2 cups balsamic vinegar
- 4 1/2 lb. canned tomatoes with juice, crushed
- Salt and pepper
- 1/2 cup chopped parsley
- 1/2 cup butter
- 1 1/2 cups grated Parmigiano-Reggiano
- 1 cup pine nuts, toasted
Chef Recommended Cuts
This information is per serving.