List of Ingredients
- 2 LB. of lamb belly with ribs
- 11 OZ. of fregola
- 2 of onions
- 2 of artichokes
- 1 1/2 carrots
- 1 1/2 celery stalks
- cardamom
- smoked pecorino cheese
- bay leaves
- rosemary
- sage
- dry white wine
- extra-virgin olive oil
- salt
Method
Debone the lamb belly and cut into small cubes. Prepare lamb broth with 2 qt. water, lamb bones, 1 carrot, 1 onion, 1 celery stalk, 1 bay leaf, 1 sage leaf and a sprig of rosemary. Cook for 1 hour and 30 minutes.
Clean the remaining carrot, celery stalk and 1 onion; cut into small cubes (around 1/8"). Cook with 1 Tbsp. oil and 5 cardamom pods for 20 minutes. Add 2 cups wine and let reduce for 5 minutes.
Sear lamb cubes in a pan with 1 Tbsp. oil for 3 minutes or until well browned; add vegetables and wine, cover with stock and continue cooking the ragout for 30 minutes. Season with salt.
Clean and trim artichokes and cut into wedges. Add to lamb ragout and continue cooking for another 20 minutes.
Boil the fregola in plenty of salted water until al dente (around 8 minutes). Add to the lamb ragout, stir and serve. Sprinkle with plenty of pecorino cheese and garnish with mint leaves to taste.