Make the most of leftover slow-roasted lamb with this rich and hearty Calabrian ragu. Slowly simmered with spicy nduja, fennel, capers, and preserved lemon, it’s packed with bold flavours and tossed through al dente rigatoni. Finished with a crispy rosemary and Parmigiano pangrattato, it’s a comforting dish with a delicious twist.
Serves 6
Parmigiano pangrattato
40ml extra virgin olive oil (EVOO)
50g panko breadcrumbs
30g Parmigiano Reggiano, finely grated
1 Tbsp fresh rosemary, finely chopped
Ragu
1 red onion, finely sliced
1 fennel bulb, finely sliced
50ml extra virgin olive oil (EVOO)
6 cloves garlic, smashed
40g Callipo nduja
400ml lamb braising stock or beef stock
360g bottle Sabato organic puttanesca pasta sauce
3 bay leaves
500g braised lamb leg, shredded or lamb mince, browned
3 Tbsp Pons capers, drained
3 pieces Julie Le Clerc preserved lemon, rind only, rinsed and finely sliced
Sal de Añana spring salt and pepper
500g Rustichella rigatoni, cooked to al dente
To prepare the pangrattato, preheat oven to 160°C fan. Combine all ingredients in a bowl. Spread mixture evenly on a baking paper-lined baking tray and bake until golden brown, stirring a few times so it browns evenly. Set aside.
To prepare the ragu, sauté the onion and fennel in EVOO until soft. Add the garlic and nduja and continue to cook for a few minutes. Add the stock, pasta sauce, bay leaves, lamb, capers and preserved lemon. Simmer uncovered for approximately 30-45 minutes, or until reduced and thickened. Adjust seasoning with salt and pepper and gently stir through the pasta. Serve in bowls topped with a sprinkling of pangrattato.
Match with: Clos Pons Alges
Recipe by Kate Fay
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