Saturday, October 8, 2011

Spicy Lamb Broth with Ravioli and Gremolata - Presto Pasta Night #235!

This is a very humble dish that I found in The Southern Italian Table, a wonderful cookbook about the "cucina povera" - poor people's cooking of Southern Italy. Arthur Schwartz is an American Expat living with his partner in Sicily, giving food classes and touring the South looking for quintessential Southern dishes from everywhere south of Rome. Delightful!

This spicy lamb broth combines a few key ingredients - lamb bones, garlic, red pepper flakes - which is then boiled for a few hours to create a very flavorful and nutritious broth perfect for whatever pasta you want to add to it.

I first learned of the Italian tradition of putting stuffed pastas like ravioli, agnolotti, tortellini in broth after watching the movie The Story of Boys and Girls, which centers on the creation of a feast for an engagement party. Instead of slathering richly filled pastas with more rich sauce, serve them in a simple broth. Brilliant!

For my version I added some gremolata, because I had it and I wanted a little herby goodness in the broth. The ravioli I will admit are store bought, but really good (Rising Moon Organics, if you're curious).

And in case you haven't figured it out, I will be hosting Presto Pasta Night next Friday so please email me your entries - blog link, photo - kirstenmlindquist AT gmail DOT com and cc Ruth AT 4everykitchen DOT com by next Thursday, October 13 by 9pm pacific time and check back for the round up!

Spicy Lamb Broth with Ravioli and Gremolata  (from The Southern Italian Table)
(serves 2-3)

3-4 cooked lamb chops (save them and freeze after eating lamb chops)
2 cloves garlic, peeled and smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
few grinds black pepper
1 teaspoon cider vinegar
8 cups water
5-8 raviolis per serving
gremolata for serving

Combined first 7 ingredients in large stock pot and bring to boil. Reduce to simmer and cook for 2 hours. Strain and pour into glass jars and cap and refrigerate. It is easiest to skim off the fat once the broth has cooled since it will all congeal at the top. Skim fat and reheat broth. Cook ravioli in broth according to instructions. Ladle broth and ravioli into bowls and pass gremolata for garnish.



Ruth Daniels said...

Great looking dish to usher in Presto Pasta Nights this week. Thanks for hosting yet again!

See you at the roundup.

Anonymous said...

I love the idea of ravioli in soup :)

Reeni said...

I don't often eat lamb but you make this sound irresistible with the gremolata! I have a spaghetti recipe laying in wait - I hope I can get my post up in time! xoxo

A Scientist in the Kitchen said...

Yum :)