I made a quick lamb ragù with the last of the Easter lamb in the Instant Pot. Don't skip the anchovies, as they add a depth of flavor typically achieved by a long simmer, not to mention anchovy-haters won't even know the difference. This comforting and hearty sauce has been perfected over generations, simmering to perfection in kitchens across Italy. With its depth of flavors and meltingly tender meat, Lamb Ragù is a testament to the art of traditional Italian cooking.
What is great about Lamb Ragù?
The gazpacho's cool, tangy, and herbaceous flavors complement the naturally sweet and tender taste of scallops, creating a harmonious balance of tastes that tantalize the palate.
The contrast between the smooth, chilled gazpacho and the seared, slightly crispy scallops provides an appealing textural interplay that keeps each bite engaging and delightful.
This dish celebrates the freshness of seasonal produce like heirloom tomatoes, cucumber, bell pepper, and basil, creating a connection to nature and the time of year.
While the combination may sound intricate, the preparation maintains a straightforward elegance that showcases the ingredients' inherent qualities without overwhelming them.
Tips
Use the freshest and ripest heirloom tomatoes and vegetables for the gazpacho. Their flavors will shine through in the final dish.
Make sure all the vegetables are well-chilled before blending. This helps maintain the gazpacho's refreshing temperature.
Adjust the amounts of vinegar, salt, and other seasonings to your taste preferences. Start with a little, then add more as needed.
For a smoother gazpacho, blend longer. For a chunkier texture, pulse the ingredients more briefly.
Lamb Ragù
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
1 medium yellow onion, finely chopped
4 large garlic cloves, finely chopped
5 Tbps of olive oil
Pinch of red-pepper flakes
2 anchovy fillets
2 tablespoons tomato paste
1.5 lbs of ground lamb
1 (28-ounce) can of crushed tomatoes
Salt and pepper to taste
Directions
1. Sauté the onions and garlic oil in the olive oil until fragrant on the Sauté mode for about 10 minutes.
2. Add the rest of the ingredients, mix well, and cook for 30 minutes on Meat/Stew mode.
3. Serve the sauce over pasta with plenty of grated cheese. A bold red is terrific like a Toro or Cabernet.
A Sangiovese-based Chianti from Tuscany, Italy, is a wonderful pairing. Its bright acidity, red fruit notes, and hints of earthiness can cut through the richness of the sauce and complement the lamb.
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