Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lamb
Fregola sarda
Utensils
One casserole dish with a lid
How it's done
Lamb
Heat a dash of oil in a frying pan. Brown the meat for approx. 4 mins. per batch, remove from the pan, season with salt. Reduce the heat, sauté the onions and garlic in the same pan for approx. 5 mins. Pour in the wine, reduce by half. Add the star anise and bay leaf, pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1¼ hrs.
Fregola sarda
Add the pasta, cook over a medium heat until al dente, stirring occasionally. Halve the artichokes, add along with the olives and honey mustard, heat through, season. Garnish with the tarragon.
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