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Recipes
BARILLA AL BRONZO® ORECCHIETTE WITH FENNEL LAMB, BROCCOLI RABE AND PARMIGIANO
Recipe created by Chef Christian Hallowell, Senior Director, R&D at Bloomin Brands for the Kitchen Collaborative 2026 Program.
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.