APRIL PASTA DISHES
LAMB PASTITSIO
A flavourful Greek inspired lamb and pasta dish made with a rich flavourful lamb Bolognese infused with cinnamon, origanum, thyme and mint covered with a bechamel and baked in the oven.
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BRAISED LAMB SHANK IN A PASTA RING
Lamb shank is braised together with vegetables and herbs until falling off the bone and served surrounded by a ring of pasta that has been cooked in stock and baked in the oven with cheese and herb sauce.
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PASTA AND LAMB ROTOLO
A pasta roll made with fresh pasta sheets, filled with herb flavoured lamb ragu baked in the oven and served with a reduced lamb broth, grated pecorino and blistered grapes.
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CAZINI [HALF-MOON SHAPED PASTA WITH LAMB RAGU
Half-moon shaped pasta filled with a slightly sweet ricotta mixture lightly flavoured with cinnamon and nutmeg. The cooked pasta is served with a lamb ragu made with minced lamb, fresh herbs and grated pecorino cheese.
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LAMB TIMBALLO
A baked pastry case filled with a rich leftover lamb and mushroom sauce, pasta and bechamel cooked and served in one pot, the ideal dish for a loadshedding meal.
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YOUVETSI – A BRAISED LAMB TOMATO AND PASTA FEAST
An easy and delicious Greek braised dish made with lamb shoulder (either as a large cut or cubed) and orzo pasta baked in a rich tomato and herb-based sauce.
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