Gran Padano stuffed Pennoni w Lamb Ragu &Grana Padana Fondue

By dyannucci

Luciano Pelligrini

Wine spectator award winner

serve with Ripasso

Ingredients

• Fondue:
• LAmb Ragu ( MAy be prepared ahead of time)
• 1 . 1 lb ground lamb meat
• 2 . 2 tbsp butter
• 3 . 2 tbsp EVOO
• 4 . 1/2 cup total of equal parts chopped onion, shallots and garlic
• 5 . Chopped Thyme rosemary and sage (to taste)
• 6 . 1 cup red wine
• 7 . 2 tbsp tomatao paste
• 8 . 2 cups stock duck or chicken)
• Stuffing:( may be prepared ahead of time)
• 1 . 6 oz milk
• 2 . 1//2 tbsp salt
• 3 . 1 pinch ground nutmeg
• 4 . 1 1/2 tbsp flour all purpose
• 5 . 1 lb grated grana Padano 12 mos aged
• 1 . 1/2 tbsp butter
• 2 . Fresh sage
• 3 . 1 garlic clove sliced
• 4 . 1 cup heave cream
• 5 . 2 cups grated Gran Padana aged 18 mos
• Pasta and assembly:
• 1 . 14 llarge penne or pennoni (includes 2 extra for breakage)
• 2 . 1 tbsp butter melted
• 3 . 1 large carrot sliced thin lengthwise
• 4 . 12 cive strands
• 5 . 1/2 cup grated Grana Padana aged 24 mos reserva
• 2 .

Preparation

Step 1

Lamb Ragu:
1. Brown the ground lamb in a 2 qur sauce pan with butter and oil over medium heat. Add onions,shallots and garlic and herbs. Braise until onions are translucent.
2. Stir in wine and reduce by one half
3.Add tomato paste and stock
4. bring ragu to a boil, then ;ower heat; simmer for at least an hour until reduced to desired thickness
5. If needed add water to prevent sticking

Stuffing:
1. Bring milk to a boil, then season with salt and nutmeg.
2. Melt butter in a large saucepan over mediem heat; stir in th flour and cook until it becomes a light,golden color, about 4 to 5 minutes
3.Pour in hot milk, while whisking.
4. Simmer until flour has dissolved and loses its raw taste-about 5 to 10 minutes
5. Add Grana Padano and stir over low heat until melted.
6. Cool before using

Fondue:
1. In a hot saute pan brown butter with sage and garlic intil garlic is golden brown.
2. add cream and bring to a boil
3. Add grana Padano and simmer until melted
4. Season to tastewith salt and peper and keep warm

Pasta and assembly:

1.Preheat oven to 350
2. Bring an abundant amt of water to a boil and salt
3. Cook Pennoni according to directions
4. Drain pasta: separate penonni and cool individually on a flat surface
5. Fill each Pennoni with the Grana Padano stuffing
6. Wrap each pennoni with carrot slice and tie witha chive string;
7. Place on a lightly buttered baking pan and brush past with light butter; bake for 10 to 15 minutes
8. in the meantime heat the ragu

For family style serving,
1.ladle ragu into center of a platter
2.Spoon fondue over ragu
3.Place 2 pennoni per person on top
4, Finish with grated Grana Padano and a drizzle of olive oil

3.