Fusilli morixe with lamb ragout

Lamb Ragout recipe with corkscrew pasta Morixe

Tirabuzon morixe with lamb ragout
6 servings

Ingredients

  • Corkscrew Morixe 500gr
  • Amount to taste of Salt and Pepper
  • 450 gram / s of Lamb meat
  • 3 tablespoons / s of Morixe Extra Virgin Olive Oil
  • 3 garlic cloves
  • 3 Laurel leaf / s
  • 1.5 cup / s of dry white wine
  • 3 unit / s of Tomatoes
  • 3 unit / s of Pepper


Preparation
  1. Cut the lamb into chunks and season with salt and pepper.
  2. Bring the saucepan with the Morixe olive oil to the fire,
  3. Add the garlic cloves (without skin) and the bay leaf.
  4. Brown the garlic and add the lamb meat. Seal the lamb for about 15 minutes and bathe with the white wine. Let the alcohol evaporate and cook for 10 more minutes
  5. Peel the tomatoes and cut them into cubes. Julienne the peppers. Add them to the meat and cook over low heat for about 2 hours (when cooking is finished it should be undone). Seasoning
  6. Cook the pasta in plenty of boiling salted water, al dente. Strain and serve with the sauce.


Perfect Pasta in 5 steps
  1. Cook the pasta with enough water so that it hydrates and does not stick. Always multiply the amount of pasta by ten times of water: 200g of pasta in 2 liters of water.
  2. When the pasta water begins to boil, add the salt. Use 1 gram of salt for every liter of water.
  3. After adding the salt to the water, add the pasta. Make sure the water boils at all times, even with the pasta inside, and stir constantly.
  4. Let it boil for 9 minutes.
  5. When it is al dente, drain it and add the sauce.

Corkscrew Pasta Morixe - Argentine Pasta Morixe - Corkscrew Morixe - Pasta Morixe - Corkscrew Morixe with Lamb Ragout in Argentina

 

 

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