Pipe Rigate Tricolore
Tagine de souris d'agneau aux petits pois et aux artichauts
-
4 Lamb shanks
-
800g of Panzani Pipe Rigate Tricolore
-
250g of shelled peas
-
4 artichoke hearts
-
150g of onion
-
1.5cl of table oil
-
1.5cl of olive oil
-
4g Pepper
-
4g
-
de gingembre 12g
-
de Curcuma 1
-
gousse d'ail 2g
-
Sel 15g
-
de coriandre et persil haché ¼
-
1. Sweat the onions in a little pot along with the olive oil and lamb shanks, add the spices, coriander, parsley, candied lemon, and after browning add 1 litre of water and allow to cook for 40 mins, then add the peas and artichoke hearts and cook for another 15 mins
-
2. Cook the pasta in salted boiling water and 1.5 cl of table oil for 20 minutes.
Drain
-
3. Meanwhile, fry the lamb shanks in well-heated table oil until golden brown
-
4. Pour the pasta into a serving dish, drizzle with sauce, and stir together so that the juice seeps into the pasta, and arrange the lamb shanks on top along with the artichokes and peas
-
5. Garnish with cherry tomatoes.
You might also like
Tagliatelle aux crevettes pimentées
Tagliatelle
Make recipe
Tagliatelle aux scampis et à la sauge
Tagliatelle
Make recipe
Couscous à la sauce tomate et au thon
Couscous
Make recipe
