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


RECIPE:
- 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 ;)

Roasted leg of lamb (Gigot d'agneau)

A traditional French dish I've been missing a lot since I moved out of France almost ten years ago is the traditional Easter roasted leg of lamb. Invariably, my mom would cook the most delicious, succulent, tender "Gigot de Paques".

I've been craving it, and I took it into my hands to make it happen ;) Plus, it feeds an army!



INGREDIENTS (for 8-10 people)
- 1 leg of lamb (10-11 lbs, bone in)
- 2 lbs of assorted small roasting potatoes
- 6 large carrots, peeled and cut in large chunks (or if you can find spring carrots, even better! in that case, use 2-3 per person and leave whole)
- 4-6 baby zucchini, quartered
- 2 heads of garlic (peel the cloves of one head, and leave the cloves of the other head in their skins)
- a few bunches of large scallions (or 3-4 leeks)
- 5-6 sprigs of fresh rosemary
- olive oil
- salt, pepper
- about two to three cups of water or broth to baste the meat (if you don't use it all, keep it you will need it for the gravy)
- 2 tbsp AP flour
- 1 cup of red wine


RECIPE:
- using a paring knife, punch a few holes on all sides of the meat, and insert the peeled garlic cloves in the tiny holes.

- slather olive oil all over the roast, salt and pepper generously. Lay the rosemary sprigs on top of the meat, and insert a meat thermometer in the thickest part if you have one. Add the garlic cloves with their skins around the roast and cook in a 400F oven for 25 min/lb (the meat will be well done).

- when the meat is about one hour shy of being done, add the quartered potatoes and carrots, toss in the dripping juices and cook for 30 minutes
- after 30 minutes, add the scallions and zucchini, and cook another 20 minutes

- remove the meat from the pan, and let rest for at least 20 minutes wrapped in aluminum foil

- put the vegetables in your serving dish and proceed to making the gravy with the juices

- put the roasting pan on your stove top, and cook the flour in the drippings for about 1 minute, scraping as much of the drippings as possible, then add the remaining broth (at least a cup) as well as the wine. Make sure to stir well to avoid any lumps, and pour in a serving bowl
- for a more impressive display, serve the roasted lamb whole on top of the vegetables, otherwise carve the meat and serve on top of the vegetables

- Bon appetit!

PS: amazing leftovers for a tweaked Shepherd's pie! Separate leftover potatoes and mash them. Mince the meat, and any remaining veggies and soak with leftover gravy. Pack the gravy-meat-veggie mixture in a baking dish and put the mashed potatoes on top. Bake for 45 minutes at 325F.