Pappardelle w/ Lamb Neck, Urfa Oil
Chris created this dish for America's Culinary Cup Season 1. A doner-kebab homage in pasta form — hand-cut pappardelle, blistered cherry-tomato sauce, braised lamb neck and a slick of urfa chilli oil. When the lamb neck came out of the pressure cooker under-done, he cubed it and re-cooked it to tender, turning a wobble into the dish's highlight. The panel scored it the standout of the round.
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- FOR THE BRAISED LAMB NECK
- Lamb neck, bone-in — 2.5 lb / 1.1 kg
- Kosher salt — 2 tsp / 10 g, plus more to taste
- Olive oil — 2 tbsp / 30 ml
- Onion, diced — 1 large
- Garlic, crushed — 4 cloves
- Tomato paste — 2 tbsp / 30 g
- Ground cumin — 1 tsp / 2 g
- Ground coriander — 1 tsp / 2 g
- Smoked paprika — 1 tsp / 2 g
- Dried oregano — 1 tsp / 1 g
- Urfa biber — 1 tsp / 2 g
- Bay leaf — 1
- Lamb or chicken stock — 3 cups / 720 ml
- FOR THE HAND-CUT PAPPARDELLE
- "00" flour — 2 cups / 250 g, plus extra for dusting
- Large eggs — 2, room temperature
- Egg yolks — 2
- Olive oil — 1 tsp / 5 ml
- Fine salt — 1/2 tsp / 3 g
- Semolina, for dusting
- FOR THE BLISTERED CHERRY-TOMATO SAUCE
- Olive oil — 3 tbsp / 45 ml
- Cherry or grape tomatoes — 1 lb / 450 g
- Garlic, thinly sliced — 3 cloves
- Salt — to taste
- Red-wine vinegar — 1 tsp / 5 ml
- FOR THE URFA CHILLI OIL
- Olive oil — 1/3 cup / 80 ml
- Neutral oil — 3 tbsp / 45 ml
- Garlic, smashed — 1 clove
- Tomato paste — 1 tsp / 5 g
- Urfa biber — 2 tbsp / 14 g
- Salt — pinch
- TO FINISH
- Fresh mint or parsley — small handful, torn, to garnish
- Lemon — 1/2, wedges, to serve
- EQUIPMENT
- Pressure cooker
- Pasta roller or rolling pin, plus a sharp knife or pasta cutter