Sardinian Lamb With Sauce And Pasta Recipes

SARDINIAN LAMB WITH SAUCE AND PASTA

Steps:

• Pre-heat oven to 325.
• In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
• Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
• Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
• Brown the leg all over.
• Lift the meat and place the three large sprigs of rosemary beneath it.
• Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
• Cover with foil and cook for 17 minutes per lb (medium rare).
• Remove meat from pan, cover with foil and let rest for 15 minutes.
• While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
• Place the sauce made with the lamb in a large pot over medium heat.
• A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
• Drain the pasta and add to the sauce.
• Toss well, grate in some parmesan cheese and simmer for a minute or two.
• Place the pasta and sauce in a pretty family style serving platter.
• Add 2 tbs of olive oil and toss.
• Thinly slice the lamb and place on top of the pasta.
• Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
• Enjoy!

SARDINIAN SPAGHETTI

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
• Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
• Remove and discard the bay leaves.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.