This recipe was prepared by our friend Max Farina, chef and owner of Zafferano Catering. Max has prepared this delectable dish that promises to pair beautifully with both the Salute and Syrah. Bon appetit!
PASTA VERDE (Spinach Pasta)
150g Semolina
100g All Purpose Flour
100g Eggs Yolk + 1 Whole Egg
5g Extra Virgin Olive Oil
37g Fresh Spinach
5g Salt
In a food processor, combine spinach and eggs and process until well mixed.
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using your palms. Add more flour in 1/2-cup increments if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll out and form as desired.
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LAMB RAGU
400g Ground Lamb (Shoulder or Leg)
1 Carrot (finely diced)
1 Celery stalk (finely diced)
½ Gold onion (finely diced)
½ Glass of white wine
½ L Vegetable or Chicken Stock
4tsp Extra Virgin Olive Oil
Pecorino Cheese
Salt & Fresh Ground Black Pepper
In a casserole, heat 3 tablespoons of olive oil. Add the carrots, celery and onions and cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb and season with salt and black pepper. Cook, stirring, until the liquid evaporates, about 5 minutes. Add the wine and cook until evaporated, about 5 minutes. Add the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with grated pecorino cheese and a glass of Doffo Syrah or Salute!
