PIENO lamb ragu

Lamb+ Tomato + Eggplant

INGREDIENTS

8 oz PIENO Rotini

12 oz boneless lamb leg cut in cubes

600 ml bone broth

3 oz eggplant cut in cubes

3 oz white onion cut in cubes

9 oz peeled tomatoes in cubes

2.5 oz sliced mushrooms

2 tbsp minced garlic

6 tbsp olive oil

½ tbsp thinly cut parsley

1 teaspoon thyme leaves

3 teaspoon salt

¼ teaspoon black pepper

1 rosemary

1 tbsp pecorino cheese

DIRECTIONS

1

Mix 1 ½ tbsp of garlic with 2 tbsp olive oil, thyme, salt and pepper. Marinate lamb in mix (preferably 3 hours).

2

In a large skillet, sear previously marinated lamb with 3 spoons of olive oil. Set aside.

3

In same skillet, at medium temperature, heat rest of olive oil with onions and garlic for 5 minutes. Add tomato, bone broth, rosemary and salt. Add cooked lamb. Cook for 30 minutes or until lamb is tender.

4

Finally add mushrooms, eggplant and cook for 5 minutes at medium heat.

5

Finish off with parsley and mix well. Turn off heat and let stand for 10 minutes.

6

Add cooked PIENO Rotini and gently mix.

7

Add Pecorino cheese. Enjoy.

Let´s live a more authentic, fulfilling life

Have fun cooking. Invite family & friends. Experiment with different
sauces and flavors using local vegetables and/or meats.

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