The FETTUCCINE WITH LAMB RAGOUT AND ARTICHOKES are an easy-to-make first course, delicate and really very tasty. Perfect to serve for a Sunday family lunch, they are also ideal as the main course for Easter lunch, where lamb and artichokes reign supreme.
This dish finds its perfect balance in the combination of two flavors, that of the lamb and that of the artichoke, both of which have very special characteristics. The white ragout from this tender meat turns out quite fragrant, while the artichoke releases its particular sweet-bitter taste, which gives the sauce a wonderful lift.
I recommend keeping the sauce rather creamy and serving it with good fettuccine, an egg pasta that captures it wonderfully and enhances its goodness.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 21 oz egg fettuccine
- 1.3 lbs lamb (shoulder or leg)
- 1 carrot
- 1 stalk celery
- Half golden onion
- to taste extra virgin olive oil
- 1 glass white wine
- 4.25 cups vegetable broth
- 2 small artichokes
- to taste salt
- 1 bunch mint
- 1 lemon
YOU WILL NEED FOR THE FETTUCCINE WITH LAMB RAGOUT AND ARTICHOKES
- 1 Saute pan
- 2 Pots
- 1 Bowl
- 1 Knife
PREPARATION FETTUCCINE WITH LAMB RAGOUT AND ARTICHOKES
First of all, prepare the vegetable broth.
Clean the lamb (I used the leg but you can use any meaty cut) and remove the bones and excess fat. With a knife, roughly chop the meat and set it aside.
Make a mince of celery, carrot and onion and cook it over low heat for 5 minutes with a generous drizzle of olive oil.
Add the chopped lamb, increase the heat and brown it for 10 minutes.
Deglaze with the white wine and once the alcohol has evaporated, season with salt and add the vegetable broth. Cover with a lid, lower the heat and cook for about 40 minutes.
Clean the artichokes, cut them into fairly thin wedges and place them in water with lemon juice to prevent oxidation.
Drain them and add them to the pan with the ragout. Lightly salt and let them cook for 15 minutes, adding more vegetable broth as needed. You should obtain a ragout that is not too dry.
At this point add the chopped mint leaves and let them infuse their flavor.
Boil the fettuccine in plenty of salted water, drain them still al dente into the pan with the sauce along with a few ladles of the cooking water, add the Parmesan and finish cooking.
Toss the fettuccine with the lamb ragout and artichokes and serve piping hot.
