A little lamb, a little pasta and you have a savory treat, Italian style. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Nicolo Celona
The Restaurant: Petit Bistro in Sunset Harbor on South Beach
The Dish: Pappardelle with Lamb & Artichoke
Ingredients:
1 carrot, chopped
1 celery stalk, chopped
1 red onion, chopped
8 oz. lamb chops
4 oz. pappardelle pasta
2 baby artichoke hearts
lemon juice (to keep artichoke fresh)
1 tbs. butter
1 oz. parmesan cheese- shaved
1 tbs. Tomato paste
1 cup flour
1 liter water
kosher salt to taste
1/2 cup Chardonnay
1 tbs. butter
Pasta water (just a dash for moisture)
a drizzle of olive oil
fresh thyme- several sprigs
fresh rosemary- several sprigs
Method of Preparation:
-Start early in the day by making the demi-glasse, which is a rich brown sauce. Cut the lamb meat off the bone and chop carrots, red onion and celery and put it all in a pan. Add water and bring it to a boil.
– Next, put olive oil on a baking sheet and add the lamb chop bones along with fresh thyme and rosemary. Sprinkle with flour and top it with tomato paste. Brown in the oven at 350 degrees for twenty minutes. Add it to the vegetable stock and cook on medium high heat for seven hours. When it’s done- strain the vegetables and bones out and set the demi-glasse is ready. Set aside.
– To make the ragu– dice the lamb meat into small pieces and slice raw artichoke hearts. In a hot pan– add olive oil and sear the lamb for three minutes. Add kosher salt and the artichoke hearts. Sauté for another four minutes –add some Chardonnay and set it aside.
– Boil fresh pappardelle pasta – and while that’s going, add the demi-glasse to the lamb and artichokes and mix well. Add the pappardelle and mix again- sauté about two minutes. Add butter and mix again.
To Plate:
Plate with shaved parmesan cheese– a sprig of rosemary- and a drizzle of olive oil.
Serving suggestion: Sangiovese
Serves: 2
Petit Bistro
1929 Purdy Ave.
Miami Beach, FL. 33139
(305) 534-9887
http://www.petitbistrogroup.com/miami/
Bring in a printed copy of the recipe and get a complimentary dessert with your meal now through the end of October.