A delicious pasta dish of pappardelle, braised lamb and parmesan — utterly simple, with a wonderful depth of flavour.
This pasta is inspired by an incredibly good, simple pasta I had when Jes and I were in Switzerland. It was really just pappardelle with braised beef, and it tasted absolutely wonderful. So I’ve made this version with braised Wadden Sea salt-marsh lamb from our local butcher. Do try it, it is seriously good.
Smagen er fænomenal. Men det mest geniale er enkelheden. “What you see is what you get”.
(Og man kan også bruge udbenet lammekølle).
Hej Berit
Tusind tak for de søde ord, det gør mig så glad at høre:)
Warm wishes, Dianna
Jeg har købt lammebov i tern, kan man bruge det ? Hvor lang til skal det have ?
Hej Anne Louise
Det kan du sagtens bruge, det vil blot gøre tilberednings tiden kortere:)
Jeg vil skyde på at de skal have ca. 1 1/2- 2 timer, og så reducer evt. mængden af boullion så den kun lige dækker lamme ternene:)
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