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Thursday, 24 November 2011

PACCHERI WITH LAMB SAUCE AND BLACK PEPPER

The paccheri are large macaroni origin from Naples. Made with durum wheat semolina. The name seems to come from the word "pacca" Neapolitan means that in open-hand slap, and represent the large size of this pasta.

Given the size of paccheri are also often stuffed with ricotta cheese. The recipe for black pepper and bacon paccheri and really simple.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

LAMB MEAT 400 g chopped
BLACK PEPPER
ROSEMARY
Garlic cloves No. 1
TOMATO SAUCE 300 g
DRY WHITE WINE
EXTRA VIRGIN OLIVE OIL
SALT
ONION nr 1 \ 2
CARROT No. 1
CELERY No. 1



Cut the onion, carrot and celery into small cubes. Sauté them in olive oil with the chopped rosemary. Add the minced lamb meat with black pepper let it brown a few minutes then pour the white wine. Season with salt and add the tomato puree and cook for at least ten minutes.


Meanwhile, cook the paccheri in salted water and let them blow up in the pan to mix them well with lamb sauce and black pepper.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

1 comment:

  1. Nice recipe. Here is a dish I made using leftover lamb in a salad http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html

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