Lamb With Cardoons - {Agnello Con I Cardi}

Recipe Ingredients

1 lb	454g / 16oz	Cardoons - peeled, and tough
		Stems and outer leaves removed
		= (or substitute 1 lb artichoke hearts)
1		Lemon - juiced
1/4 lb	113g / 4oz	Pancetta - finely chopped
1		Onion - finely chopped
2 1/2 lbs	1135g / 40oz	Lamb shoulder - finely ground
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	All-purpose flour
1		Red pepper flakes
1 tablespoon	15ml	Tomato paste
1		Italian parsley - finely chopped
1		Garlic clove - finely chopped
1		Thyme leaves

Recipe Instructions

Cut the cardoons into small pieces and cover with cold water and the lemon juice.

In a Dutch oven, combine the pancetta and onion and cook together over medium-low heat until the pancetta gives up its fat and the onion begins to soften and get browned. Add the lamb and season with salt and pepper. Sprinkle the flour over the meat and stir over medium heat for three minutes, then stir in the pepper flakes, and continue to cook and stir until the meat is browned.

After 30 minutes, stir in the tomato paste, add the parsley, garlic, and thyme, and stir well. Add 1 quart of water, add the cardoons, season with salt and pepper, and cook 30 minutes. Serve hot.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E29) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.