Spelt noodles with ragu of lamb and artichokes - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
Main menu:
SPELT NOODLES WITH RAGU’ OF LAMB AND ARTICHOKES
Ingredients for 4 people
- 350 g Italian spelt noodles
- 1 carrot
- 1 piece of celery
- 1 onion
- 1 clove of garlic
- 1 tablespoon of tomato paste
- 1 glass of red wine Barbera Capri 2014
- 800 gr lamb meat
- 300 g frozen artichoke hearts
- Pepper ·
- Salt
- Extra virgin olive oil
Preparation
Prepare the vegetables for the sauce: Peel the carrot, wash and cut into very small pieces; Peel the onion and chop it finely; wash the celery, trim ends and cut into small pieces. In a pan, put 3/4 Tablespoons extra virgin olive oil, a clove of garlic peeled and vegetables to the sauce (carrot, celery and onion) cut. Let simmer on low heat, then remove the garlic. Add the artichoke hearts cut into quarters and get first thaw; Cook for about ten minutes. Remove any bones from lamb and cut into very small pieces, chopping them with knife.
Add the meat to the Pan, fry well, then pour in the red wine Barbera Capri. Put salt and pepper as you wish, add the tomato concentrate melted in a glass of warm water and continue to cook the sauce for about 40 minutes, turning often and possibly adding vegetable stock to keep it dry. Meanwhile, put a saucepan with salted water and when it boils put spelt noodles. Boil 4/5 minutes, then drain and add to the sauce, mixing gently. Serve immediately.
Enjoy your meal!
