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LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI

LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI

I recently made lamb ribs and had leftovers, so I decided to make this dish. I really worked! When you make this, don't leave anything out. The contrasting flavours of the beets, cream sauce, chimichurri and lamb filling is absolutely fabulous. Everyone will enjoy it...guaranteed!

Here's what you'll need

LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI


  • 3 cups leftover braised lamb (chopped finely)
  • ½ cup onions (finely chopped)
  • 6 cloves garlic
  • 12 olives (chopped finely)
  • 2 anchovy fillets
  • 1 medium tomato (diced)
  • ¼ cup white wine
  • 1 lemon juice and zest
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 3 big beets
  • 5 tbsp olive oil
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley
  • 2 tbsp red wine vinegar
  • 1 package fresh lasagna sheets (250g)
  • salt and pepper
    THE FILLING

  • cook your lamb roast as you would any and finely chop the meat

  • sautee finely chopped onions and garlic until golden

  • added chopped olives, anchovies and tomatoes

  • add white wine and simmer until all the liquid is gone and the tomatoes are broken down

  • take it off the heat, add lemon zest and chopped parsley and cilantro

  • set it aside to cool completely (preferably in the fridge)

  • LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI
    THE BEETS

  • cut the greens and tip off the beets

  • rub olive oil all over the beets and season with salt and pepper

  • wrap in foil and bake in a preheated 350° oven for an hour or until they're cooked all the way through

  • let them cool enough to touch, then peel

  • cube the beets, toss in olive oil, season and pop them back in the oven for 15 minutes or so

  • LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI
    CHIMICHURRI

  • in a bowl, add finely chopped cilantro and parsley

  • add minced garlic, lemon juice and zest

  • add olive oil and red wine vinegar

  • season well


  • THE PASTA

    Roll out pasta into long sheets. When making agnolotti, you need to go to the lowest setting on your pasta machine. You want it as thin as possible because the sheets get doubled up and you don't want the edges to be hard and tough. I used a wine glass to cut the pasta sheets into circles. Add the meat filling into the middle of the pasta and fold over. Whisk an egg with a tiny splash of water to make the "glue" that'll seal the little meat pocket. Gently press the agnolotti in the palm of your hand to get rid of any little air pockets.

    LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI
    THE SAUCE

  • sautee the shallots and garlic

  • add white wine and reduce by half

  • lower the heat, pour in the cream and freshly grated parmesan and reduce for 5 minutes or so

  • season the sauce

  • scoop out your angnolotti from the boiling water and toss them in the sauce

  • always undercook your pasta a little and finish cooking it in the sauce...it will absorb the sauce and if you add some pasta water to the sauce, it will thicken it and make it all come together

  • LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI
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