Lamb with Mint Sauce and Green Asparagus

Due to the pandemic I can’t visit wineries, but thankfully sometimes a winery sends over some samples. I will write more about the wines of Bisci from Matelic from the Marche region in Italy in my next post. Their 2017 … Continue reading Lamb with Mint Sauce and Green Asparagus

Pasta with Sous Vide Lamb Ragù and Ricotta Cream (Orecchiette al Ragù di Agnello con Crema di Ricotta)

Still more food from our trip to Southern Italy last September. We had dinner in Puglia at Già Sotto l’Arco, and one of the dishes there was orecchiette with a lamb ragù and cream of ricotta. The cream of ricotta … Continue reading Pasta with Sous Vide Lamb Ragù and Ricotta Cream (Orecchiette al Ragù di Agnello con Crema di Ricotta)

Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)

This delicious pasta dish is the result of serendipity. I had cooked and smoked too many eggplants to serve as antipasto with mozzarella and tomato confit, and I was in the process of experimenting with lamb ragù in the sous-vide. … Continue reading Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)

Ham of Lamb with Salt-Roasted Beetroot

Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region, made from cabernet franc. I thought it would be great with the ham of lamb that I made last year, when paired with some salt-roasted beetroot. This way of preparing beetroot concentrates the flavor without making the beets too salty. Continue reading “Ham of Lamb with Salt-Roasted Beetroot”

Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin

I had a craving for rack of lamb after seeing Conor’s post on herbed rack of lamb. I picked up a nice rack of lamb, thinking I’d serve it with a sauce with a hint of ginger. When I thought about what to serve with it, I also remembered Conor’s post about carrot and ginger soup. And so I decided to serve the lamb with a carrot puree. Carrot, ginger, and cumin go well together, and lamb, ginger, and cumin go well together. So then lamb, carrot, ginger, and cumin should all go well together. And they did! There was only a hint of the thyme, ginger, and cumin in the final dish, but they did bring out the flavor of the lamb and the carrots very nicely. Continue reading “Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”

Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)

Next time I’ll be visiting the Italian region of Abruzzo I’ll have to watch out, because I’m cheating in this post. Every region of Italy has its own pasta shapes, and for Abruzzo this is the Spaghetti alla Chitarra, also called Maccheroni alla Chitarra. In other regions this type of pasta is called tonnarelli or troccoli.

Spaghetti alla Chitarra are thick square fresh egg noodles, made from semolina flour and with a thickness and width of 2 to 3 mm (1/12 to 1/8 inch). They are called “alla chitarra” because they are traditionally made with a?guitar-like device, which has a wooden frame strung with metal wires. The pasta dough is first rolled out with a rolling pin, then arranged on top of the metal wires, and then a rolling pin is used to press the pasta through the wires and thus cut it. You guessed it: chitarra is the Italian word for guitar. The device helps to give the pasta a rough surface, ideal for sauce to cling to.

I don’t own such a device, but since I do own a tagliolini attachment for my pasta roller with a width of 2-3 mm, I figured I can cheat and prepare something very close to spaghetti alla guitarra using the attachment for tagliolini. To get square pasta, the thickness of the dough should also be 2-3 mm. Spaghetti alla chitarra should be served very much al dente, with a lot of bite to them, so it is important not to overcook them.

One of the traditional ways to serve spaghetti alla chitarra in Abruzzo is with a ragù of lamb and bell peppers, flavored with garlic and bay leaf, and that is what I dressed the spaghetti alla chitarra with. It turned out wonderfully and I will definitely make this again. The ragù is made with fresh tomatoes and has a very elegant taste. Continue reading “Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)”

Lamb and Eggplant Meatballs

Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged about before. I had some leftover lamb and eggplant ravioli stuffing in my freezer, and since I prefer to make the stuffing fresh when making ravioli for guests, I decided to turn the stuffing into meatballs by breading and frying them. This turned out great: the outside of the meatballs is nicely crispy, whereas the inside is very soft and juicy and tasty. These meatballs are so good, it would be worth making the stuffing just to prepare them.

Continue reading “Lamb and Eggplant Meatballs”

Lamb Chops ‘Scottadito’

I already blogged about lamb chops ‘scottadito’ (“burn your fingers”) in March. Back then I prepared them in the oven, but thought they would be better on a griddle or on a charcoal grill. I now tried the griddle and it turns out I was right: because of the higher heat they get a nicer crust on the outside while staying succulent on the inside. Lamb chops scottadito are so simple and so good and this time around my photos turned out better so I’m giving you the recipe again ? Continue reading “Lamb Chops ‘Scottadito’”