After obtaining two little beautiful treasures from Madame Truffles this year, I don’t think I’ll ever again pass up an opportunity to cook with fresh truffles if I can get my hands on some. I’m already scheming for next season.
Last week, when I posted about South Melbourne, I promised a couple of truffle-based recipes derived from my experiments… so here I am, delivering. This amazingly aromatic, really sort of ugly little fungal delicacy really works great in so many things – I even found myself casually placing a few fresh shavings in my jaffle maker to fancy up a lazy weeknight dinner. I wish I had more recipes to share, but typical of me, I didn’t write anything down most of the time.
This is such an indulgent dish – decadent and very rich, I can’t seem to quite devour it in quite my usual gluttonous homecooking serving sizes, though my palate very much resents the fact.
Lamb ragu pappardelle with shaved black Australian truffle and pecorino
Things to note
Time needed: About 3 to 3½ hours
What you’ll need
1 kg lamb shoulder
1 ltr approx fresh chicken stock
½ ltr vegetable stock
250 mL dry white wine
10g black truffle (with truffle slicer or microplane)
Butter – about a 3cm slice from a standard stick
8 garlic cloves (minced)
1 white onion (sliced into half rings)
2 shallots (diced)
2 carrots (1 diced, 1 roughly sliced)
2 purple carrots (1 diced, 1 roughly sliced)
3 sticks of celery (chopped approx 1 cm pieces)
5 sprigs thyme (1 sprig finely chopped)
⅓ bunch parsley (finely chopped)
Black Pepper (cracked)
Homemade Napoli sauce (see recipe and ingredients below) or fresh, good quality store bought
NB: For even richer and more decadent results, replace butter in this recipe with homemade truffle butter. It’s fairly easy and Google with help with a recipe!
- Rub lamb in salt and pepper and cover for 30 min. Sear the lamb in a large lidded casserole dish or dutch oven, about 4 minutes on each side. Remove and set aside.
- Preheat the oven to 160°C.
- Add butter to casserole dish. Fry onions, shallots and garlic in butter until slightly translucent.
- Add sliced carrots (1 purple, 1 orange) and chopped celery and continue to saute for 10 minutes
- Add the remaining butter. Place the lamb back in the dish, then pour in the chicken stock and white wine. Add parsley and the whole sprigs of thyme (leaving the chopped thyme for later). Stir a little and bring to a gentle simmer.
- Cover the casserole dish and place in the oven. Roast for 1 hour.
Beginning the sauce…
- While the lamb is roasting, make the Napoli sauce (see recipe)
- After the first hour, turn down the oven temperature to 150°C and roast lamb for a further 1 hour 10 min.
- Remove casserole dish from oven and take off the lid. Leave to rest for 10 minutes.
- Remove lamb from dish and place on a large chopping board.
- Remove the solid vegetables in the dish (they will be quite mushy – we used them for flavour during cooking) and discard. Strain the cooking juices through a sieve and muslin into a separate bowl or container.
- Add the Napoli sauce from earlier into the now empty casserole dish, and bring to a simmer. Add the diced purple and orange carrots.
- Add the cooking juices from the lamb reserved just earlier to the casserole with the sauce and carrots. Simmer for 20 mins while completing the next step.
Pulled lamb ragu
- Start to pull the lamb meat off the bone with a fork. It should fall off quite easily. Pull meat apart further using forks, as you would for pulled pork, until quite fine.
- Add pulled lamb into casserole dish with carrots and Napoli sauce to complete the ragu. Cook for 10 minutes on low heat, stirring.
- Add chopped thyme. Add more salt and pepper to taste.
- Shave some truffle and pecorino using a microplane – the amount is up to you.
- Cook pappardelle in a large pot until al dente. Lift the pappardelle out of the pot with pasta server or tongs, while shaking very gently to get rid of excess moisture. It may not be necessary to drain the pot as this way the pasta will remain more starchy and able to hold sauce more easily.
- Place pasta in serving dishes and add the ragu. Drizzle with a wee bit of EVO and garnish with truffle shavings and shaved pecorino. (If you like, spoon one tablespoon of the starchy water the pasta has been cooked in into the pasta sauce while it’s still simmering. Otherwise, just add the freshly cooked sauce to the fresh cooked pasta immediately for good results.)
Simple Napoli sauce
What you’ll need
4 vine tomatoes
1 tin diced Italian tomatoes
½ large (or 1 small) brown onion (diced)
5 cloves garlic (minced)
2 tbsp quality tomato paste
½ bunch basil (finely chopped)
5 sprigs oregano (torn/broken)
1 tbsp brown sugar
1 tbsp extra virgin olive oil
Black Pepper (cracked)
What to do
- Blanch the tomatoes and peel. Then dice roughly and place aside.
- Heat half of the olive oil in a saucepan on medium. Add onions and garlic and sautee until translucent.
- Turn the heat down to medium-low. Add chopped fresh tomatoes, tomato paste, the rest of the olive oil and the brown sugar. Crush with a wooden spoon as you stir and bring to a light simmer.
- Add the tinned tomatoes, salt and pepper, and bring slowly back to a simmer.
- Turn heat down to low. Add half the oregano and half the basil.
- Simmer on low heat, partially covered for 1 hour.
- Stir in the remaining basil and oregano