Tajarin with lamb ragù, black pepper ricotta, pistachios, and mint from Sorella: Recipes, Cocktails & True Stories from Our New York Restaurant (page 126) by Emma Hearst and Sarah Krathen

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Notes about this recipe

  • Frogcake on July 05, 2024

    We loved this innovative take on Ragu and would make it again in a moment. I did stay true to the recipe, which included 4 tablespoons of fennel seeds and 2 tablespoons of cardamom! These added lovely new flavours in combination with the pistachios and chopped mint. We also lived the dollop of peppered ricotta which added a milkyness to the texture. I did toast the pistachios before crushing them. Looking forward to trying more recipes in this book!

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