Mafalde with Bolognese sauce 1h 30′ 4 servings medium easy...
Two-color fuži with chili – lamb ragout
1h 30'
4 servings
medium easy
INGREDIENTS
– lamb mix (shoulder & thigh)
– onion
– carrot
– pancetta
– garlic
– parsley
– red wine
– prosecco
– bay leaf
– teranin
– rosemary (only the stem, without leaves – gives aroma)
– butter (neutralizes bitterness and acid)
– freshly grated cheese
– fresh chives
PROCESS
Cut the lamb (choose meat with more tendons because it is better and fattier) into small cubes and fry in a pan. Use the lamb bones and cook the stock (for a more intense flavor of the stock, quickly brown the bones). Add chopped onion, grated carrot, garlic, parsley and pancetta cubes to the lamb. Pour red wine and a little prosecco. To give the dish a full aroma, add a bay leaf and a stem of rosemary. In order for the flavors to blend as well as possible, add a little terranino. For the end and a touch of elegance, connect everything with butter and mix in freshly grated cheese. When serving, add some fresh chives if desired.
Ivan Pažanin is a well-known chef from Split who we have had the opportunity to watch for several seasons in the RTL television culinary show “Tri, dva, jedan – kuhaj!’ He gained his experience cooking in the world’s most famous restaurants. As a big food lover, Ivan likes to cook and try various recipes, but also to combine quality ingredients. He recognized the quality of Klara Marić’s pasta, which he often prepared in his home, and that’s how we started our collaboration. The most beautiful are those stories that are connected by friendship, but also by good food. Ours with Ivan started just like that. Spontaneously. He likes to cook, and we like to try his recipes. In order for you to be a part of the story of rich flavors and aromas, get inspired by the recipes.
“What I look for in my dishes is only the best, quality and homemade, and what I respect more than anything is the effort and work of human hands invested in the production of pasta. And that’s the Klara Marić brand!”
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