Culinary Inspiration from Sea: Cavatelli Pasta in a Braised Lamb Ragù

Some of life’s most treasured moments unfold around the dinner table. To bring a taste of Seabourn into your home, Chef Anton “Tony” Egger is delighted to share one of his delicious Mediterranean-inspired recipes. We hope it rekindles your favorite travel memories and inspires new adventures for you and your friends.

Cavatelli Pasta in a Braised Lamb Ragù with Baby Spinach, Castelvetrano Olives and Fontina Cheese
Serves 2

INGREDIENTS WE NEED

For the Ragù:

  • 1 pound / 450 grams lamb meat (shoulder or leg), small diced (veal or pork optional)
  • 3 tablespoons extra-virgin olive oil
  • 1 small piece onion, white, peeled, finely diced
  • 1 small piece carrot, peeled, small diced
  • ½ piece fennel, small diced
  • 4 pieces garlic cloves, peeled, finely chopped
  • 2 medium pieces tomatoes, diced
  • 2 tablespoons tomato paste
  • 2 pieces bay leaf, fresh / or dried
  • 2 sprigs thyme, fresh / or pinch of dried
  • 1 sprig rosemary, fresh / or pinch of dried
  • 2 cups / 500 ml chicken stock, unsalted / homemade or store bought
  • 1/3 cup / 80 ml red wine
  • 1 pinch coarse kosher salt, plus more to taste
  • 1 pinch fresh black pepper
  • 1 pinch red pepper flakes

For the Pasta:

  • ½ pound / 225 grams cavatelli pasta / or any other short pasta
  • 1 handful Castelvetrano olives, pitted, cut in slivers / or any other green olives
  • 2 handfuls of fresh baby spinach leaves
  • 3 tablespoon extra-virgin olive oil
  • 1 pinch of coarse kosher salt
  • 1 pinch of fresh black pepper

For the Garnish:

  • 4-6 tablespoons Fontina cheese, freshly grated
  • 2 tablespoons parsley, fresh chopped

LET'S COOK IT

Step 1 - Cook the Lamb Ragù

  • In a large medium pot or Dutch casserole set over medium heat, add the 3 tablespoons of olive oil.
  • When the oil is hot, add the diced lamb meat and brown the meat evenly on all sides, for about 8-10 minutes.
  • Season with salt and pepper.
  • Once the meat is nice and browned, remove the meat from the pot and set aside.
  • Add a little more olive oil to the pot and then add the onions, carrot, fennel, garlic, and a pinch of kosher salt and allow to cook until softened while stirring, about 4-5 minutes.
  • Add back the browned lamb meat and stir well.
  • Add the tomato paste and the red pepper flakes and cook while stirring for about 2-4 minutes.
  • Add the red wine, thyme, bay leaf, rosemary and stir. Scrape the bottom of the pot to scrape up any bits.
  • Add the diced tomatoes and 1 cup / 250 ml chicken stock, bring to a simmer, and then drop the heat to low.
  • Cover the pot with a lid and let it cook at a gentle simmer for 2-3 hours.
  • Checking and stirring frequently, adding more chicken stock if needed.
  • Once finished, season with fresh black pepper and kosher salt to taste. Remove from stove and keep warm for serving.
  • Before serving, remove the bay leaf, thyme and rosemary sprigs and discard.

Step 2 - Cook the Pasta

  • Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente (cook as per cooking instructions displayed on the pasta package).
  • Drain the pasta, reserving 1/3 cup of cooking water.

Step 3 - Let’s Finish and Serve the Dish

  • Heat 2 tablespoons of olive oil in a large skillet (big enough to hold the pasta) over high heat until it is hot.
  • Add the spinach to the skillet and toss quickly with the oil to coat.
  • When spinach is just starting to wilt, about 2 minutes, season with salt and pepper.
  • Add the pasta to the skillet along with the reserved pasta cooking water, green olives and give it a good toss, then add a little lamb ragù, stirring, until the pasta is evenly coated, about 1 minute.
  • Add the remaining 1 tablespoon olive oil (for shine and flavor).
  • Season with kosher salt and fresh black pepper to taste.
  • Remove from the stove.
  • Divide the pasta into serving bowls, top with a large ladle of lamb ragù, top with lots of freshly grated Fontina cheese and some freshly chopped parsley.

Enjoy it served with a nice crusty country bread on the side. Bon Appetit!

For more information about savoring exceptional culinary journeys across the globe with Seabourn, contact a complimentary Seabourn Personal Cruise Consultant, your Travel Advisor or call Seabourn at (800) 929-9391 or visit www.seabourn.com.