Roasted lamb merguez and bird's tongue pasta
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Roasted lamb merguez and bird's tongue pasta for 4 people:
- 4 lamb merguez sausages, cut in half
- 100 g of bird's tongue pasta
- 30 cl of beef broth (if possible)
- 1 small carrot, peeled and grated
- 30 g of golden raisins
- a dash of olive oil
- fine salt
- 1 tablespoon of Ras El Hanout spices.
Progression
1- In a saucepan, pour your broth or salted water, add the Ras El Hanout and raisins, then add your bird's tongue pasta. Cook for 4 minutes, cover, and turn off the heat for a 15-minute rest.
2- In a large skillet, drizzle a bit of olive oil, and when it's hot, arrange your 8 half lamb merguez sausages. Roast them on each side, then add your grated carrot around them to absorb the flavor.
3- Drain your pasta (there should be almost no liquid left), plate them with care in the center of your warm plate, place the half merguez sausages on each side, and scatter some of your roasted carrots.
2- In a large skillet, drizzle a bit of olive oil, and when it's hot, arrange your 8 half lamb merguez sausages. Roast them on each side, then add your grated carrot around them to absorb the flavor.
3- Drain your pasta (there should be almost no liquid left), plate them with care in the center of your warm plate, place the half merguez sausages on each side, and scatter some of your roasted carrots.
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