Pipe Rigate Tricolore
Tagine de souris d'agneau aux petits pois et aux artichauts
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4 Lamb shanks
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800g of Panzani Pipe Rigate Tricolore
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250g of shelled peas
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4 artichoke hearts
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150g of onion
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1.5cl of table oil
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1.5cl of olive oil
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4g Pepper
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4g
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de gingembre 12g
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de Curcuma 1
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gousse d'ail 2g
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Sel 15g
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de coriandre et persil haché ¼
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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
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2. Cook the pasta in salted boiling water and 1.5 cl of table oil for 20 minutes.
Drain
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3. Meanwhile, fry the lamb shanks in well-heated table oil until golden brown
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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
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5. Garnish with cherry tomatoes.
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