Lamb Pasta Bake with Tomato & Cheese Sauce

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The wonderful team at Barilla has treated me again with a sneak preview of some of their latest products. This time it’s their new pasta bake range which is fantastic for those casual dinners with family or friends as it’s hearty, cost effective and most importantly, delicious!

Some pasta bakes can be quite heavy on the cheese so I’ve kept this one lighter by only using parmesan cheese as the very top layer to add a nice crust as opposed to stirring a cheese all the way through.

 

Ingredients:

  • 500g Barilla Casarecce pasta
  • 1 Jar of Barilla’s new cheese and tomato sauce
  • 1kg lamb mince
  • 1 bunch thyme
  • 5 sprigs rosemary
  • 5 cloves garlic
  • 8 slices mild pancetta (2-3mm thick)
  • 2 onions
  • 350mL red wine
  • 4 Tbsp smoked paprika
  • 4 Tbsp Peter Watson lamb spice mix
  • 1 can crushed tomatoes
  • 250 g parmigiano reggiano

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Method:

  1. Put a large pot of water on the stove for the pasta and preheat the oven to 200 degrees Celsius.
  2. Cook the pasta in salted boiling water for 8 minutes, then drain and keep aside.
  3. Peel and dice the onions, crush the garlic, chop the thyme and rosemary. Roughly dice the pancetta and keep aside.
  4. Preheat a metal roasting tray on the stovetop on a medium heat.
  5. Cook the onions and garlic for about 5 minutes, and then add the thyme, rosemary and pancetta. Cook for a further 5 minutes.
  6. Add the paprika and lamb spice, stir, and cook for a couple of minutes.
  7. Add the red wines and reduce by about ¼.
  8. Add the lamb mince and cook until brown, making sure you don’t have any big lumps.
  9. Add the Barilla cheese and tomato sauce and the crushed tomatoes and 150mL water, stir then add the cooked Barilla Casarecce pasta, mix well and top with the grated parmigiano reggiano and bake in the hot oven for 15 minutes covered with foil, and then 5 minutes without it.
  10. Serve hot with a green salad

 

With this wonderful dish I recommend a Château “Falfas” AOC Cote de Bourg available from www.airoldifinewines.com.au .

Orecchiette pasta with salmon and Barilla ricotta sauce

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Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

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Ingredients: for 2 people

  • 2 pieces salmon ( about 160g each)
  • ½ bunch coriander
  • ½ bunch dill
  • 1 lemon zest
  • 1 birds eye chili
  • 1 shallots
  • 1 cloves garlic
  • Olive oil
  • 300 g Barilla orecchiette pasta
  • 1 jar Barilla ricotta sauce “ricetta speciale”

Method: Take the skin off the salmon and slice it into strips. Wash and fine chop the herbs, finely dice the shallot, chili, crush the garlic and zest the lemon.Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together and add the orecchiette. Season to taste and serve. Le FermierBon appétitPut the salmon into a bowl and add your garnish to it, mix it well and let it marinate for about 10 minutes.

Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together, bring the sauce to the boil and add the orecchiette. Season to taste and serve.

To watch the how to video on my YouTube channel, click on the following link : https://www.youtube.com/watch?v=SqTvciqaK8g

You can also check my social media on instagram and twitter @le_fermier.

Bon appétit

Le Fermier