ORECCHIETTE WITH RED LAMB SAUSAGE AND CARROTS

orecchiette red lamb_opt

DEL POSTO – Chef Mark Ladner

LAMB SAUSAGE
1 pound ground lamb
1 1/2 teaspoons salt
1 tablespoon red wine
1 tablespoon cayenne pepper
2 teaspoons garlic puree
2 tablespoons roasted red pepper puree
1 teaspoon ground black pepper
2 teaspoons sweet paprika
2 teaspoons smoked paprika
Water as needed

METHOD
In a bowl, combine spices,
lamb, salt, and water as needed.
Incorporate thoroughly using your hands.

CARROT PUREE
1 pint carrot juice
2 cups diced carrots
2 cups chopped carrots
1 teaspoon sugar
Orange zest to taste
Salt and pepper to taste

METHOD
Cook carrots in carrot juice until tender. Strain and reserve the diced carrots. puree the remaining chopped carrots. Season with orange zest, salt and pepper to taste. Fold the diced carrots into the seasoned carrot puree.

TO ASSEMBLE
Mound the sausage in the center of a cold pan. Cook until the bottom of sausage is crispy, and a good fond has developed. Break apart and cook through. Deglaze pan with 1/2 cup of chicken stock. Add a knob of butter. While the sausage is cooking, cook 1 pound of pasta according to the directions on the package. Strain and return to pot when done, reserving some cooking water. Add sausage, pecorino, olive oil, and a little cooking water to the pasta. Stir until creamy over medium heat.
distribute among plates, and garnish with dollops of carrot puree and breadcrumbs.

NOTES ON PASTA
We like to use orecchiette because its “little ear” shape holds sauce well. You can buy fresh or frozen orecchiette at your local italian specialty shop or gourmet market. This recipe calls for 1 pound of pasta.

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