Bucatini with Lamb and Saffron
Ingredients:
1 cup beef or lamb stock
1/2 tsp packed saffron threads
3 tbsp extra virgin olive oil
250g lean boneless lamb shoulder or leg, cut into ½ cm cubes
Salt and freshly ground pepper
1 medium onion, chopped
1 garlic clove, minced
1/2 cup dry white wine
1 sage leaf, minced
1 small dried red chilli
500g Bucatini Pasta
Freshly grated Pecorino or Parmesan cheese for serving
Directions:
1. In a small saucepan, gently warm the beef stock. Add the saffron and let infuse. In a large frypan, heat the olive oil. Add the lamb, season with salt and pepper and cook over high heat, stirring once, until browned, about 5 minutes total.
2. Add the onion and garlic to the frypan and cook over low heat until softened but not browned, about 5 minutes. Add the wine and simmer over moderately high heat until almost evaporated. Add the saffron-infused stock, sage and chilli, cover and simmer gently for 30 minutes; remove the chilli.
3. Cook the Bucatini in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot. Add the lamb sauce and toss well. Season with salt and pepper and transfer to a warmed bowl. Serve with a sprinkle of freshly grated cheese.
Serves 4 - 6
Products used in this recipe
Bucatini Pasta 500g
Gaea Greek Red Saffron 0.2g
