Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint. More Recipes With Lamb
I'd like to know is the chopped rosemary/thyme fresh or dry? Given that it goes in with the obviously dried spices early in the cooking process, and is a teaspoon each only, that suggests dried. But it makes a big difference! So any help here would be appreciated.
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Okay...made it and guessed. Used dry spices. Made it 2 1/2 hours early and left it on the stove at low- warming temperatures. Brought it back up when put the pasta water on to boil. Rather messy trying to get the pappardelle/sauce out of the pot to each bowl. It was mild. Next time I will double the spicing including mint -- and my spices are fresh and I grow my own mint. Ricotta was interesting - quite liked the difference in temperature and the texture. Will try this again.
This was so delicious! Company worthy. After chopping the aromatics and mixing the spices, the rest went quickly and the kitchen smelled wonderful during the simmer. My pappardelle came in a 1-lb bag, but the sauce was ample enough to accommodate the extra. The ricotta and mint were a fine finish to the dish. I think the sauce could be made in advance for a company meal as well. The barbera was a good pairing. Really wonderful meal.
