Pasta ribbons with lamb offal

Pasta ribbons with lamb offal

Pappardelle con ragu soffritto

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This soffritto is for offal lovers, as it uses what the Italians call the ‘fifth quarter’ of the animal. My mother used to produce a lot of this, which was subsequently frozen and revived to use in soup: a small amount was added to some stock, the two were heated, then poured on a toasted slice of country bread in the bottom of the soup plate. Delicious. But I created this dish as a sauce for pasta, and all who have tasted it, said it is amazing. You have to order the offal, or pluck, at your butcher. This includes the entire interior of the lamb like the lungs, kidney, liver and heart. Discard the inedible parts like the trachea and some fat, and cut the rest into small cubes. This takes some time, but the taste of the finished dish is very rewarding.

Ingredients

Quantity Ingredient
400g dried pappardelle pasta
salt and pepper, to taste
60g parmesan, freshly grated, (optional)

Sauce

Quantity Ingredient
100g pure lard
60ml olive oil
4 garlic cloves, peeled and finely chopped
3 fresh hot red chillies, finely chopped
2kg lamb pluck, very finely cubed
60ml red wine
400g canned crushed tomatoes
200g tomato paste
100ml Beef stock
or 100ml Chicken stock
10 fresh bay leaves

Method

  1. Heat the lard and oil together in a large saucepan, then add the garlic and chillies, and gently fry for a few minutes. Add all the lamb offal pieces, and stir-fry for 5 minutes. Add the wine and let the alcohol evaporate for 2 minutes. Add the crushed tomatoes and the tomato paste now, along with a little stock, and cook for 40 minutes with the bay leaves. Taste for salt and the sauce is ready.
  2. Cook the pasta in plenty of boiling salted water for 5–6 minutes or until al dente. Drain and mix with some of the sauce to flavour and coat. Divide between warmed plates with more sauce in the centre, and add Parmesan if you want. Delicious!
Tags:
Antonio
Carluccio
pasta
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