Almond Flour Noodles w/ Braised Lamb
Serves Up To
Almond Flour Noodles:
2 cups Blue Diamond Almond Flour
1½ cups fine semolina flour
1½ cups all-purpose flour
1 teaspoon salt
½ cup milk
1+ cups semolina flour for dusting noodles
1 cup grated Pecorino cheese
1 cup grated Parmesan cheese
3 tablespoons butter, or more if desired
½ cup finely chopped mint
1 cup of pearl onions.
1½ lb. lamb stew meat cut into 1”-2” cubes
salt and freshly ground pepper
Flour for dusting
3 tablespoons olive oil
4 cloves garlic, smashed and peeled
1 onion peeled and roughly chopped
3 bay leaves
2 cups dry red wine
1 14 oz. can peeled crushed tomatoes
1 cinnamon stick
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground fennel seed
2 cups chicken stock
3 carrots, sliced into coins
1 cup green olives, pitted
2 zests from an orange
2 tablespoons red wine vinegar
½ tsp sugar
In a mixing bowl, sift together the almond flour, semolina flour, all-purpose flour and salt. Either using a mixer with a dough hook or incorporating by hand, stir in the eggs and the milk and mix to make a firm, smooth dough. Cover and let rest for 1 hour.
With a pasta machine or by hand, roll out the dough into thin sheets, lightly coating with semolina flour as needed to prevent sticking. Cut the noodles into desired shape.
Lightly coat the noodles with a little semolina and scatter on a sheet pan to dry. A small fan on the noodles will speed the drying time.
Bring a large pot of salted water to boil. Add the noodles and cook for about 8 minutes, just past al dente. Drain the noodles.
Sprinkle the serving platter with a few spoonfuls of the cheeses and some mint. Spread a layer of noodles on top and sprinkle more cheese and mint. Continue making layers in this way, ending with a layer of cheese and mint.
Heat the butter in a pan until it begins to brown, then drizzle spoonfuls of it over the noodles. Serve immediately.
Bring a small pot of water to a boil. Add the onions and remove from heat. Let stand for 2 minutes. Drain and peel when cool, leaving the root end attached. Set aside.
Season the lamb with salt and pepper. Toss in a bowl to coat evenly with the flour.
In a medium sized pot, heat the oil over high heat and brown the lamb evenly on all sides. Add the garlic, chopped onion and bay leaves. Cook for about 5 minutes until the garlic is lightly browned and the onion is translucent.
Add the wine and bring to a boil. Add the tomato, spices and stock and return to a boil.
Cover and cook in the oven for 1 hr.
Add the carrots, cooked pearl onions, orange zest, olives, vinegar and sugar. cover and continue cooking for another about 30 minutes until the vegetables and meat are both tender. Adjust seasoning if needed.
Serve with buttered almond flour noodles.
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