Lamb, Proscuitto and Fig Ragu with Beet Pasta
Figs are just one of
those things.
They are one of those
ingredients that are so stunning, but yet you still are often at a loss of what
to do with them.
In my house, figs were
not a regular staple. Perhaps that is why I often am at a loss of what to do
with them.
Their hearty and sweet
characteristics have been the driving force that has lead them to many of my
slow cooked dishes. They hold up on their own while spreading their tasty love
around any dish that is cooked for a long time.
No wonder this isn’t
the first ragu they have found their way into.
You will need…
1lb ground lamb
1 tablespoon olive oil
6 large figs, chopped
4 ounces proscuitto, chopped
5 cloves garlic,
minced
8 ounces baby bella
mushrooms, chopped
1 tablespoon finely
chopped fresh rosemary
2 tablespoons tomato
paste
2 cups chicken stock
Salt and pepper to
taste
½ cup fresh grated pecorino
cheese
Start by heating the
olive oil over medium high heat in a large pot.
When the oil is hot,
add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as
it cooks.
When the meat is
browned, add in the rosemary and garlic and season well with salt and pepper.
Continue
to simmer until the garlic is fragrant. About 1 minute.
Add in the mushrooms
and figs and cook for an additional two minutes. Just until the mushrooms start
to softened.
Stir in the tomato
paste until everything is lightly coated.
Pour in the chicken
stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring
every couple minutes until the liquid has been absorbed. About 20 minutes.
Serve hot with the
beet fettuccini or pasta of your choice and topped with cheese.
Love and Beer Floats
Angela
Lamb and Fig Ragu with Beet Pasta
1lb ground lamb
1 tablespoon olive oil
6 large figs, chopped
4 ounces proscuitto, chopped
5 cloves garlic, minced
8 ounces baby bella mushrooms, chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons tomato paste
2 cups chicken stock
Salt and pepper to taste
½ cup fresh grated pecorino cheese
Start by heating the olive oil over medium high heat in a large pot.
When the oil is hot, add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as it cooks.
When the meat is browned, add in the rosemary and garlic and season well with salt and pepper. Continue to simmer until the garlic is fragrant. About 1 minute.
Add in the mushrooms and figs and cook for an additional two minutes. Just until the mushrooms start to softened.
Stir in the tomato paste until everything is lightly coated.
Pour in the chicken stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring every couple minutes until the liquid has been absorbed. About 20 minutes.
Serve hot with the beet fettuccini or pasta of your choice and topped with cheese.