Cavatelli with Braised Lamb
Cavatelli pasta served with braised lamb.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cavatelli, a traditional pasta shape from Southern Italy, has ancient origins, likely dating back to the Roman era or earlier. Braising lamb is a cooking technique with roots in peasant cuisine, where tougher cuts of meat were slowly cooked to tender perfection. The combination reflects a historical reliance on simple, readily available ingredients and techniques to create satisfying meals.
Cavatelli with braised lamb is often associated with festive occasions and Sunday suppers in Southern Italy, representing family, tradition, and shared meals.
Family Traditions
The preparation and sharing of this dish are often deeply ingrained in family traditions. Recipes are passed down through generations, and the act of making cavatelli by hand is a cherished family activity.
Regional Variations
The specific ingredients and preparation methods can vary significantly from region to region within Southern Italy. Some regions may use different types of herbs or vegetables, or add ingredients such as chili flakes for a touch of heat.
Sunday Suppers
Cavatelli with braised lamb is a popular dish for Sunday suppers, when families gather to enjoy a leisurely meal together. It's a dish that requires time and effort, reflecting the care and love that goes into preparing a special meal for loved ones.
Rich, savory, and comforting, with a balance of earthy lamb, fresh pasta, and aromatic vegetables.
The dish features the slightly chewy, hand-formed cavatelli pasta, which provides a satisfying texture. The braised lamb offers a deep, savory flavor, enhanced by slow cooking with wine, herbs (such as rosemary and thyme), garlic, and vegetables like carrots, celery, and onions. The braising liquid reduces to create a rich and flavorful sauce that coats the pasta. Often, a touch of tomato paste or chopped tomatoes adds a subtle acidity and depth of flavor. The dish is often finished with a sprinkle of grated Pecorino Romano or Parmesan cheese for a salty, umami boost.
Homemade Pasta
While store-bought cavatelli can be used, homemade pasta will significantly enhance the dish. Use durum wheat semolina flour and water for a traditional, slightly chewy texture.
Low and Slow Braising
Braise the lamb at a low temperature for a long period of time to ensure it becomes incredibly tender and flavorful. Resist the urge to rush the process.
Deglazing the Pot
After browning the lamb, deglaze the pot with wine to release any flavorful browned bits from the bottom. This adds depth and richness to the sauce.
Adjusting the Sauce
If the sauce is too thin, simmer it uncovered for a longer period of time to allow it to reduce. If it's too thick, add a splash of broth or water.
Resting the Lamb
After braising, allow the lamb to rest for a short period before shredding it. This will help it retain its moisture.
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