Linguini with Lamb Ragout and Fava Beans
Piedmont is my favorite region of Italy, and two years ago I visited this northern region for the first time. I love everything about it; the wine, the food, the historic cities with modern flair. The region is known for the Nebbiolo grape which is used to create Barbaresco and Barolo, and their younger brother, Barbera. Tonight I had a bottle of De Forville Barbera d’Alba, which instantly trasported me back to the city of Alba. Unlike most Barbera I have had recently, this one was brick red in color, earthy, tons of fresh bing cherry juice, and a smoky liccorice finish which lasted forever. Some Barbera is just thrown into stainless steel tanks and pumped out too soon, resembling a Pinot Noir more than a northern Italian red. De Forville does it right, and it shows.
A few weeks back, I had made a braised lamb ragout and frozen it, so I decided to defrost this hearty sauce to pair with the Barbera. After toasting some thinly sliced garlic and sauteeing some fresh fava beans, I added the ragout and the fresh linguini. The gamey lamb was tender and rich, and the faint fruit essense of the bold red I braised it in was still apparent. The tannins in the wine helped cut through the richness of the ragout and the sweet toasted garlic and favas were a nice touch. I always have a freezer packed with rich sauces that I make ahead of time for nights like this when I don’t feel like going all out.
Fresh pasta can also be bought at most supermarkets or farmers’ markets nowadays and is always a treat. My friend, Leigh Foster started her own fresh pasta company called Nella Pasta and sells all of her wonderful homemade pasta at local farmers markets. Find out what fresh ingredients she will be filling her ravioli with this week and where to find them at www.nellapasta.com.
