Ricotta Gnudi with Lamb Spezzatino
BELLEVUE / Mercato Stellina recipe by Emran Chowdhury
[cooked-sharing]
4 lbs lamb shoulder chops, cut 2 inches thick
Salt and pepper
1 cinnamon stick
1 clove
¼ cup olive oil
2 cups diced red onion
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine
1 cup coarsley chopped fresh mint
For Ricotta Gnudi
2 lbs ricotta cheese
3 egg yolks
2 tbsp salt
9 oz flour
9 oz grated parmesan
1
Rub lamb with salt and pepper and sear in a pot until brown.
2
Add onions, garlic, cook for 5 minutes on low heat, add wine and reduce.
3
Add rest of ingredients. Cover with chicken stock or water. Simmer until lamb is tender.
FOR RICOTTA GNUDI
4
Mix well, roll by hand into small pieces.
Categorymain dish
Ingredients
4 lbs lamb shoulder chops, cut 2 inches thick
Salt and pepper
1 cinnamon stick
1 clove
¼ cup olive oil
2 cups diced red onion
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine
1 cup coarsley chopped fresh mint
For Ricotta Gnudi
2 lbs ricotta cheese
3 egg yolks
2 tbsp salt
9 oz flour
9 oz grated parmesan
Directions
1
Rub lamb with salt and pepper and sear in a pot until brown.
2
Add onions, garlic, cook for 5 minutes on low heat, add wine and reduce.
3
Add rest of ingredients. Cover with chicken stock or water. Simmer until lamb is tender.
FOR RICOTTA GNUDI
4
Mix well, roll by hand into small pieces.
