Sunday, February 2, 2014

Fresh kale garganelli and lamb-shiitake bolognese

This is the best. Pasta. Ever!

Not only is it healthy with a bunch of fresh kale in the pasta dough (click here for the recipe) and lots of fresh meaty shiitake mushrooms in the sauce, the bolognese has this round, velvety taste from the lamb that will make you want to lick your plate!

Here's how you can make it!

INGREDIENTS (4 people):
- 1/2 to 1 quantity of fresh kale garganelli (click here for recipe)
- 1lb ground lamb
- 1 8oz bucket shiitake mushrooms, sliced
- 1 onion, diced finely
- 4 cloves of garlic, grated
- 1 28oz crushed tomatoes
- 1 sprig of rosemary
- 1/4 cup of white wine
- 2 tbsp olive oil
- salt and pepper to taste
- parmesan cheese and basil leaves for decoration

- in a large pan, brown the lamb in the olive oil over high heat, add the onion and garlic when the meat is cooked almost all the way and cook another 2 minutes (or until the onions are translucent)

- add the wine, rosemary, tomatoes and shiitake and cook over medium heat for 45 minutes, adding water if the sauce gets too thick or sticks to the bottom

- ladle over freshly cooked kale garganelli (or really any other type of pasta you fancy!)

- sprinkle with a healthy dose of freshly grated parmesan cheese and decorate with a few basil leaves
- trust me when I say this is probably the best pasta I've had in a few years and abandon yourself into the wave of deliciousness coming your way ;)

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