Seriously Delicious

A few months ago I purchased the Del Posto cookbook. Most of the cookbook is beyond the scale of the home cook, especially the home cook in the hinterlands of Utah. But there is one recipe that my husband and I have made and enjoyed four times now. We have changed the recipe and presentation a little bit because we don't make the carrot tangerine puree that the recipe calls for and we use purchased orrechiette rather than making our own, but other than that we follow the recipe. It is incredibly delicious.

Red Lamb Sausage

1 pound of ground lamb
3 tablespoons of roasted red pepper (readily available in jars) chopped fine
1 tablespoon of red wine
1 garlic clove crushed or minced
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon smoked paprika (I use the wonderful Turkish smoked paprika called urfa biber that is available online, otherwise use Spanish smoked paprika)
Fresh ground pepper

1/2 cup chicken broth
1/2 cup grated parmesan cheese
14 tablespoons butter cut into tablespoons
1 tablespoon good quality olive oil

Mix all of the ingredients above and let sit at least an hour but up to 24 hours. 45 minutes before you want to serve dinner, pat the ground meat into a 5 inch patty and place in a dry 12 inch skillet. Over medium heat, cook the lamb patty without touching it or turning it for 35 minutes. You will want to have your extracting fan going for this and you will be wiping up lamb fat. At the same time, when there are about 20 minutes left on the lamb sausage, start your orrechiette (if you use the dry commercial variety the cooking time varies from 15 to 18 minutes based on where you live). At the 35 minute mark, take the lamb patty out of the pan and discard the fat. At the same time, when the orrechiette are cooked, drain them and place in a large serving bowl.

Going back to the lamb,  drain the fat, then place the patty back in the 12 inch pan and begin to break it up with your spoon. Then add your chicken broth and stir. Add the 14 tablespoons of butter one at a time slowly over low heat--if you add it to quickly or over high heat the sauce will break. When you get all the butter in dump in the parmesan cheese and stir until the cheese melts and the sauce is creamy. Toss with the orrechiette and serve.

The original recipe makes a puree with carrots, tangerines, and tangerine oil but after a bad experienc with carrot soup with orange, no one in my family wants to go near anything even close to that.

Yes, there are 14 tablespoons of butter in addition to the lamb fat and the cheese. You will thank me when you make this if you like delicious food.

And Trump is still a moron who shouldn't be allowed to shave himself let alone send out tweets or make serious decisions that affect all of us.