Pappardelle with Lamb and Artichoke in Saffron Sauce
Region: Italy
Category: Pasta with Lamb
Season: Fall
Difficulty: Labor Intensive

This recipe is inspired by a lamb and artichoke dish I had once from the cooking of Abruzzo.  It's very nice on a cold night.   Pappardelle is a flat, wide ribbon of pasta, usually about an inch wide.  Abruzzo was a land of shepherds and lamb preparations abound there, and the use of saffron is common in many dishes.  If you can use fettuccine for this dish too.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 2:20 hours

3 tablespoons extra-virgin olive oil

3/4 pound boneless lamb stew meat, fat removed, diced

1 small onion, finely chopped

2 garlic cloves, finely chopped

3/4 cup water

Pinch of saffron threads

3/4 cup dry white wine

2 large fresh artichoke foundations, sliced

Salt and freshly ground black pepper to taste

1 large egg yolk

1 tablespoon finely chopped fresh mint

1/2 pound pappardelle

1/4 cup freshly ground pecorino cheese

1. In a flameproof casserole or skillet large enough to hold all the pasta, heat the olive oil over medium-high heat, then cook the lamb until browned, about 3 minutes.  Remove the lamb with a slotted spoon.  Add the onion and garlic and cook until the onion is translucent, stirring so the garlic doesn’t burn, about 2 minutes.  Pour in the water and scrape the bottom of the casserole.

2. Steep the saffron in the white wine.  Return the lamb to the casserole, with the artichokes, salt and pepper.  Pour in the wine and saffron, reduce the heat to very low, cover, and cook until the lamb is very tender, stirring occasionally, about 2 hours.  Add small amounts of water if the sauce is drying out.

3. Beat the egg yolk in a small mixing bowl and beat into it 3 tablespoons of broth from the casserole along with the mint.  Pour into the lamb and stir to mix well.

4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole and toss well lamb and pecorino cheese.  Serve immediately.

Variation: 

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Posted: 12/20/2006