Aya’s Kitchen: Tagliatelle with Cumin Lamb Meatballs, Favas & Pecorino

An extremely simple but delicious pasta dish.  The ground lamb was seasoned with cumin, coriander, black pepper and salt.  After forming them into balls and searing them in olive oil (with a crushed garlic and dried chili pepper), I set them aside and cooked the diced eggplant in the remaining oil and deglazed the pan with a little bit of white wine.  As the pasta was close to being slightly firmer than al dente I added the escarole, fava beans (already blanched) and lamb meat balls.  Toss in the pasta with pecorino romano and a little bit of butter and finish with some black pepper and more cheese if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s