ORECCHIETTE PASTA WITH GROUND LAMB, BROCCOLINI AND PECORINO
INGREDIENTS
Kosher Salt
1 TBSP plus 1 TS
Orecchiette Pasta
1 PDS
Broccolini
1 Bunch(about 12 ounces)
cut into 1 inch pieces.
Extra-Virgin Olive Oil
3 TBSP
Ground Lamb
11/4 Pounds
Garlic Cloves, Minced
4
Dried Red Pepper Flakes
1/4 to 1/2 TBSP
Grated Pecorino Romano or Parmigiano-Reggiano Cheese
3/4 CUPS
METHODOLOGY
1. Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt.
2. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes.
3. Add the broccolini to the pot and cook 3 minute more, until the pasta is al dente and the broccolini is bright green and crisp-tender.
4. Drain, reserving about 1/2 cup of the cooking water.
5. Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot.
6. Add the lamb and break it up into small chunks. cook, stirring occasionally, until the lamb is deeply browned and a little crispy, about 10 minutes.
7. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.
8. Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the lamb.
9. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors.
10. Sprinkle in about 1/2 cup of the cheese and stir to combine well.
11.Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Kosher Salt
1 TBSP plus 1 TS
Orecchiette Pasta
1 PDS
Broccolini
1 Bunch(about 12 ounces)
cut into 1 inch pieces.
Extra-Virgin Olive Oil
3 TBSP
Ground Lamb
11/4 Pounds
Garlic Cloves, Minced
4
Dried Red Pepper Flakes
1/4 to 1/2 TBSP
Grated Pecorino Romano or Parmigiano-Reggiano Cheese
3/4 CUPS
METHODOLOGY
1. Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt.
2. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes.
3. Add the broccolini to the pot and cook 3 minute more, until the pasta is al dente and the broccolini is bright green and crisp-tender.
4. Drain, reserving about 1/2 cup of the cooking water.
5. Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot.
6. Add the lamb and break it up into small chunks. cook, stirring occasionally, until the lamb is deeply browned and a little crispy, about 10 minutes.
7. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.
8. Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the lamb.
9. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors.
10. Sprinkle in about 1/2 cup of the cheese and stir to combine well.
11.Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.