Sardinian Lamb With Sauce And Pasta Food
SPAGHETTI WITH WALNUT SAUCE, SARDINIA STYLE
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans until the mid-eighteenth century. The sauce can be made in the time it takes for the pasta to cook. The ground nuts produce a very creamy, unctuous sauce not unlike pesto in texture that needs a sturdy cut to support it. This is a sauce designed for the texture of pasta secca ("dried pasta"), not delicate homemade egg pasta. No cut thinner than spaghetti should be used for this dish; fettuccine, linguine, or bucatini would carry the sauce off well.
Provided by Julia della Croce
Categories Cookstr Recipes
Number Of Ingredients 9
Steps:
- Grind the walnuts in a food processor until they are fairly finely ground but not pasty. Be careful not to grind too long or the oil in the nuts will be released. In a skillet large enough to accommodate the cooked pasta later, heat together the ground nuts, olive oil, garlic, and parsley over gentle heat until the garlic is softened but not colored, about 7 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, bring the water to a rolling boil in a large pot. Add the pasta and salt. Stir immediately and continue to cook over high heat until the water returns to a boil. Keep the heat on high and stir frequently to prevent the pasta from sticking together. When the pasta is not quite al dente (still slightly undercooked), drain it, reserving 1 cup of the cooking water. While the pasta is still dripping, transfer it to the skillet with the sauce. Using two large forks and keeping the gentlest possible heat under the skillet, distribute the sauce well through pasta. Add as much of the 1 cup reserved cooking water as you need to moisten the sauce, adding it little by little; it is not likely that you will need more than ½ cup of it.
- Add the cheese to the pasta, toss, then remove from the heat and transfer to a warmed serving bowl. Serve immediately.
SARDINIAN LAMB WITH SAUCE AND PASTA
This wonderful meal is served family style. The sauce is made in the pan with the roasting lamb so you end up with a delicious lamb sauce to serve over the pasta. Great served with recipe #66596 and recipe #21428.
Provided by Karens Krazy Kitchen
Categories Lamb/Sheep
Time 1h52m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 325.
- In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
- Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
- Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
- Brown the leg all over.
- Lift the meat and place the three large sprigs of rosemary beneath it.
- Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
- Cover with foil and cook for 17 minutes per lb (medium rare).
- Remove meat from pan, cover with foil and let rest for 15 minutes.
- While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
- Place the sauce made with the lamb in a large pot over medium heat.
- A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
- Drain the pasta and add to the sauce.
- Toss well, grate in some parmesan cheese and simmer for a minute or two.
- Place the pasta and sauce in a pretty family style serving platter.
- Add 2 tbs of olive oil and toss.
- Thinly slice the lamb and place on top of the pasta.
- Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
- Enjoy!
Nutrition Facts : Calories 791.9, Fat 40.6, SaturatedFat 14.6, Cholesterol 152, Sodium 142.4, Carbohydrate 49.4, Fiber 2.6, Sugar 5.6, Protein 55.3
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- Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat.
- Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.
- Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
- Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb.
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Drain the pasta and add to the sauce. Toss well, grate in some parmesan cheese and simmer for a minute or two. Place the pasta and sauce in a pretty family style serving platter. Add 2 tbs of olive oil and toss. Thinly slice the lamb and place on top of the pasta.
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SARDINIA - ITALY - RUSTICO COOKING
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From rusticocooking.com
From rusticocooking.com
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Drain the pasta and add to the sauce. Toss well, grate in some parmesan cheese and simmer for a minute or two. Place the pasta and sauce in a pretty family style serving platter. Add 2 tbs of olive oil and toss. Thinly slice the lamb and place on top of the pasta.
From tfrecipes.com
From tfrecipes.com
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There are other Sardinian dishes that incorporate this pasta shape: for example, in the northwest of the island, populated by descendants of Catalonia, malloreddus ends up …
From bbc.com
From bbc.com
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