Chez Rohrs consists of myself, my wonderful husband, and our orange cat. We enjoy good food and wine and would like to share and document our journey of learning new recipes. Some will be successes and some will be failures, but all in the name of education.

Please feel free to comment and share your experiences/tips.

Enjoy!

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16th July 2012

Post

Pici with Lamb Sauce

I found thus recipe in my MarioBatali cookbook and decided that it’s been too long since I’ve made pasta from scratch. I had never eaten pici pasta before either! It’s an eggless pasta that has a chewy texture. My husband had four helpings of this dinner! Here’s how to make it:

Ingredients





  • 1/4 cup(s) extra-virgin olive oil
  • 1  onion, cut into 1/4-inch dice
  • 1  carrot, finely chopped
  • 4 ounce(s) thinly sliced pancetta, finely diced
  • 1 bunch(es) basil, leaves only finely chopped
  • 1 pound(s) boneless lamb shoulder, cut into 1/2-inch chunks
  • Salt
  • Freshly ground black pepper
  • 1 cup(s) dry white wine
  • 1 1/2 cup(s) basic tomato sauce
  • 1 1/4 pound(s) eggless pasta dough
  • Semolina or cornmeal, for dusting
  • 2 tablespoon(s) salt

In a 10- to 12-inch deep sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, carrot, pancetta, and basil, reduce the heat to medium-high, and cook until the pancetta has rendered its fat.

Season the lamb with salt and pepper; add to the pan; and cook, stirring occasionally, until browned on all sides.

Add the wine and simmer for 5 minutes. Add the tomato sauce and bring to a boil, then lower the heat to simmer and season with the salt and pepper. Cover and simmer gently until the meat is tender, about 1 hour.

Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.

Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.

ENJOY!

Tagged: MarioBataliItalianPiciLambdinnerpasta

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