A heavenly combinationof hearty lamb meatballs soaked in tomato sauce, served on top of silky aldent
A heavenly combinationof hearty lamb meatballs soaked in tomato sauce, served on top of silky aldente bucatini. Bucatini With Spicy Lamb Meatballs and Micro ArugulaIngredients1 box Barilla Collezione Bucatini2 slices white bread1lb ground lamb1 cup pecorino romano cheese 1 yolkTT Cayenne pepperTT Sea salt 2 cloves garlic4 tbs extra-virgin olive oil1 can Italian San Marzano tomatoes, chopped 1 cup arugula Directions 1. Soak 2 slices of white bread in water, then mix the bread (squeezing the excess water out first) with ground lamb, half cup pecorino romano cheese, egg yolk, cayenne pepper and salt to taste.2. Form ½-inch balls and bake in the oven at 400F for 10 minutes.3. Meanwhile, in a skillet, sauté 2 cloves of thinly sliced garlic with extra-virgin olive oil4. Then, add Italian San Marzano tomatoes and season with sea salt.5. Stir in meatballs and simmer for 5 minutes.6. While sauce is simmering, bring one large pot of water to a boil and cook pasta according to package directions, draining 2 minutes early and reserving ½ cup of cooking water 7. Toss pasta in sauce and stir in the remaining cooking water. 8. Lastly, top with roughly chopped arugula and ½ cup romano cheese before serving. Recipeand Photo Credit: Lorenzo Boni -- source link
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