AL BRONZO® ORECCHIETTE WITH FENNEL LAMB, BROCCOLI RABE AND PARMIGIANO

INGREDIENTS

• 3 lb Barilla Al Bronzo® Orecchiette
• Bones from 6 whole lamb racks, loins removed and reserved, cut into 4-bone sections
• 1/4 cup extra virgin olive oil
• 4 small fennel bulbs, thinly sliced, fronds reserved
• 1 cup shallots, thinly sliced
• 2 cup dry white wine
• 3 1/2 qt water
• 2 lb broccoli rabe, trimmed
• Reserved lamb loins from 6 lamb racks, cut into ½-inch cubes (approximately 48 oz yield)
• 1 cup extra virgin olive oil, as needed for searing
• Salt and pepper, to taste
• Aleppo pepper, to taste
• 1 cup extra virgin olive oil
• 1/4 cup garlic, finely chopped (approximately 12 cloves)
• 2 Tbsp Aleppo pepper, plus more to finish if desired
• 36 fl oz reserved pasta water
• 1 1/2 cup Parmigiano Reggiano cheese

PREPARATION

1. 1.Remove the lamb loins from the racks and reserve.
2. 2.Separate the bones into 4-bone sections and arrange on sheet trays in a single layer.
3. 3.Roast the bones at 425°F for about 1 hour, turning occasionally, until deeply caramelized. The bones should develop a rich mahogany color without burning.
4. 4.Meanwhile, heat the olive oil in a large stockpot over medium heat. Add the fennel and shallots and sweat until softened but not browned, about 8 minutes.
5. 5.Add the roasted bones and deglaze with the white wine.
6. 6.Add the water, vegetable base, and reserved fennel fronds.
7. 7.Bring to a gentle simmer and cook for 45 minutes, skimming as needed.
8. 8.Strain through a fine-mesh sieve and return the brodo to the pot.
9. 9.Continue simmering as needed until it is rich, aromatic, and intensely flavored. Reduce to a final yield of approximately 80 fl oz.
10. 10.Hold warm for service.
11. 11.Add the broccoli rabe and blanch until tender and bright green, about 2 minutes.
12. 12.Bring a large pot of generously salted water to a boil.
13. 13.Transfer immediately to an ice water bath to stop the cooking and preserve the vibrant green color.
14. 14.Once chilled, drain thoroughly and gently squeeze out any excess moisture.
15. 15.Cut into 1- to 1½-inch pieces and reserve.
16. 16.Cut the reserved lamb loins into ½-inch cubes.
17. 17.Season with kosher salt and freshly cracked black pepper.
18. 18.Heat enough olive oil to lightly coat the bottom of a large sauté pan over high heat.
19. 19.Sear the lamb in small batches until deeply browned on the exterior while maintaining a medium-rare center, about 1 to 2 minutes per batch.
20. 20.Remove immediately and reserve.
21. 21.Cook the pasta according to package directions.
22. 22.Bring a large pot of generously salted water to a boil.
23. 23.Reserve 36 fl oz of the pasta cooking water before draining.
24. 24.Heat 2 tsp olive oil in a sauté pan over medium heat.
25. 25.Add ½ tsp finely chopped garlic and a pinch of Aleppo pepper; cook until fragrant, about 15 seconds.
26. 26.Add 1 oz prepared broccoli rabe and sauté briefly until warmed through.
27. 27.Add the cooked equivalent of 2 oz dry Barilla Al Bronzo® Orecchiette (approximately 1 cup of cooked pasta).
28. 28.Add 3 oz fennel-lamb brodo and 1–2 oz reserved pasta cooking water, as needed to achieve a light, glossy consistency.
29. 29.Toss until lightly emulsified and glossy.
30. 30.Fold in 2 oz seared lamb and bring just to a simmer.
31. 31.Adjust seasoning with kosher salt, freshly cracked black pepper, and more Aleppo pepper as needed.
32. 32.Transfer to a shallow bowl, allowing some of the brodo to pool around the pasta.
33. 33.Finish with 1 Tbsp Parmigiano Reggiano, ½ tsp lemon zest, a few fennel fronds, and freshly cracked black pepper. Serve immediately.