Name: Da Vinci Restaurant / Ristorante Da Vincis CAVATELLI CON RAGÙ DI AGNELLO Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 1 large Eggs; 0.5 tsp Salt; 2 tbs Water; 1 lb Lamb shoulder, boneless; 2 tbs Olive oil; 1 medium Onion, diced; 1 medium Carrot, diced; 1 stalk Celery, diced; 3 cloves Garlic, minced; 2 tbs Tomato paste; 1 cup Red wine; 2 cups Chicken or vegetable broth; 1 tsp Dried oregano; to taste Salt; to taste Black pepper; 2 tbs Extra virgin olive oil; 2 tbs Fresh herbs (basil, parsley, thyme), chopped; 0.5 cups Asiago cheese, grated

SHENK'S SOUR MASH

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Home-made cavatelli, braised lamb shoulder ragu, extra virgin olive oil infused with fine herbs, asiago cheese.

In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix with a fork until the dough comes together. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

Roll the dough into small pieces (about the size of a marble). Use a fork to shape each piece into cavatelli by pressing and rolling it against the tines.

Form the Cavatelli

In a large pot, heat olive oil over medium-high heat. Season the lamb with salt and pepper, then sear on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Lamb

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

Sauté Vegetables

Stir in tomato paste, then add red wine. Cook for 2-3 minutes until slightly reduced. Return the lamb to the pot, add broth and oregano. Bring to a simmer.

Add Remaining Ingredients

Reduce heat to low, cover, and cook for 1.5 to 2 hours until the lamb is tender. Shred the lamb and mix into the sauce. Adjust seasoning with salt and pepper.

Braised Ragu

In a large pot of boiling salted water, cook the cavatelli until they float, about 3-4 minutes. Drain and toss with the ragu.

Cook Cavatelli

Drizzle with extra virgin olive oil, sprinkle with fresh herbs and grated asiago cheese before serving.

Serve

All-purpose flour

Eggs

Salt

Water

Lamb shoulder, boneless

Olive oil

Onion, diced

Carrot, diced

Celery, diced

Garlic, minced

Tomato paste

Red wine

Chicken or vegetable broth

Dried oregano

Black pepper

Extra virgin olive oil

Fresh herbs (basil, parsley, thyme), chopped

Asiago cheese, grated

CAVATELLI CON RAGÙ DI AGNELLO

Grilled tunisian octopus with chick pea salad and micro coriander caramelized lime.

POLPO ALLA GRIGLIA

Pescato del giorno is a dish that features the freshest fish fillet available, typically seasoned and cooked in a simple, flavorful manner. Traditionally served in Italian cuisine, this dish emphasizes the quality of the fresh catch of the day and is often accompanied by ingredients like lemon and parsley to enhance the natural flavors of the fish. Here's how to make it at home.

PESCATO DEL GIORNO

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe

OSSO BUCO

Jumbo shrimp U6/8 "Da Vinci Way" cocktail style (3) ... Add shrimp $12/Each

GAMBERI COCKTAIL

Custard cream flavoured with fresh vanilla

CREMA BRUCIATA

Indulge in our Zeppoli Da Vinci, a delightful twist on the classic Italian treat. These pillowy, golden-brown pastries are expertly fried to perfection and delicately dusted with powdered sugar. Each bite reveals a warm, sweet filling that melts in your mouth, offering a symphony of flavors that pays homage to the artistry of Italian cuisine. Perfectly paired with a rich chocolate sauce or a scoop of creamy gelato, this dessert is a true masterpiece that promises to elevate your dining experience.

ZEPPOLI DA VINCI

Make CAVATELLI CON RAGÙ DI AGNELLO Recipe in just 2h 30m. Home-made cavatelli, braised lamb shoulder ragu, extra virgin olive oil infused with fine herbs, asiago cheese.

Cavatelli Con Ragù Di Agnello Recipe

Ingredients

Cavatelli Dough

Lamb Ragu

Finishing Touches

Method

Cavatelli Preparation