Cellentani With Spicy Lamb Ragout And Chicory

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

For The Flavor Experience, this recipe was made with Australian lamb. Chicory adds a bitter note to balance the rich meat sauce.

Ingredients

  • 4 lb. Barilla Cellentani
  • 1/2 cup extra-virgin olive oil
  • 4 diced medium yellow onions
  • 1 Tbsp. red pepper flakes
  • 4 large sprigs fresh rosemary
  • 4 lb. ground lamb
  • 1 qt. red wine
  • 4 bay leaves
  • as needed salt
  • as needed black pepper
  • 4 bunches chopped chicory
  • 4 cloves minced garlic
  • 2 cups grated romano cheese

Instructions

Step 1

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.

Step 2

In a large pan, heat half of the oil and saute the onions, pepper flakes, and rosemary until the onions are translucent. Add the lamb and brown it, breaking up the chunks of meat. Deglaze with the wine and simmer to reduce it by half. Cover the meat with water and add the bay leaves. Season with salt and pepper. Simmer the sauce until it is reduced and flavorful. Remove the bay leaves and rosemary stems. Keep the sauce warm.

Step 3

Blanch the chicory in salted water. Drain. Heat the remaining oil and saute the chicory with the garlic until it is tender. Season with salt and pepper.

Step 4

For each serving, to order: Reheat 1 1/2 cups pasta in simmering water. Drain and add it to a pan with some of the sauce and some of the chicory. Toss them together and stir in about 1 Tbsp. cheese. Plate.

Recipe Type: Tags:
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Gemelli
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 587
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 62mg
21%
Sodium 373mg
16%
Total Carbohydrate 58g
19%
Dietary Fiber 8g
32%
Sugars 4g
Protein 24g
48%

Vitamin A 1%
Vitamin C 3%
Calcium 9%
Iron 19%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.