BARILLA AL BRONZO® ORECCHIETTE WITH FENNEL LAMB, BROCCOLI RABE AND PARMIGIANO
- For the Pasta:
- Barilla Al Bronzo® Orecchiette
- For the Fennel-Lamb Brodo:
- Bones from 6 whole lamb racks, loins removed and reserved, cut into 4-bone sections
- extra virgin olive oil
- small fennel bulbs, thinly sliced, fronds reserved
- shallots, thinly sliced
- dry white wine
- water
- For the Broccoli Rabe:
- broccoli rabe, trimmed
- For the Lamb:
- Reserved lamb loins from 6 lamb racks, cut into ½-inch cubes (approximately 48 oz yield)
- extra virgin olive oil, as needed for searing
- Salt and pepper, to taste
- Aleppo pepper, to taste
- For Finishing and Garnish:
- extra virgin olive oil
- garlic, finely chopped (approximately 12 cloves)
- Aleppo pepper, plus more to finish if desired
- reserved pasta water
- Parmigiano Reggiano cheese
Orecchiette
CHEF'S NOTE
- The finished dish should be light and brothy rather than creamy, with a small amount of broth pooling around the pasta.
- Lamb rack size and loin yield may vary by supplier; adjust quantities as needed to achieve approximately 48 oz of trimmed loin meat.
- The orecchiette should remain glossy and lightly coated while maintaining a loose, brothy consistency.
- The final volume of brodo may vary depending on evaporation; adjust the finished consistency during service with reserved pasta cooking water as needed.
- Fold the seared lamb into the pasta only at the end to preserve its medium-rare texture.
- Bright green broccoli rabe, fresh fennel fronds, visible Parmigiano Reggiano, lemon zest, and Aleppo pepper provide visual contrast and reinforce the dish's aromatic profile.