Recipes, re-invented from cooking shows
Pappardelle w/ Lamb Neck, Urfa Oil
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus dough rest)
2 hours 30 minutes
3 hours 30 minutes
Serves:
4 servings (small bowls)
Chris created this dish for America's Culinary Cup Season 1. A doner-kebab homage in pasta form — hand-cut pappardelle, blistered cherry-tomato sauce, braised lamb neck and a slick of urfa chilli oil. When the lamb neck came out of the pressure cooker under-done, he cubed it and re-cooked it to tend...
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Ingredients
FOR THE BRAISED LAMB NECK:
Lamb neck, bone-in — 2.5 lb / 1.1 kg (ask the butcher for cross-cut sections)
Kosher salt — 2 tsp / 10 g, plus more to taste
Olive oil — 2 tbsp / 30 ml
Onion, diced — 1 large
Garlic, crushed — 4 cloves
Tomato paste — 2 tbsp / 30 g
Ground cumin — 1 tsp / 2 g
Ground coriander — 1 tsp / 2 g
Smoked paprika — 1 tsp / 2 g
Dried oregano — 1 tsp / 1 g
Urfa biber (Urfa chilli) — 1 tsp / 2 g
Bay leaf — 1
Lamb or chicken stock — 3 cups / 720 ml (enough to nearly cover)
FOR THE HAND-CUT PAPPARDELLE:
"00" flour — 2 cups / 250 g, plus extra for dusting
Large eggs — 2, room temperature
Egg yolks — 2
Olive oil — 1 tsp / 5 ml
Fine salt — 1/2 tsp / 3 g
Semolina, for dusting
FOR THE BLISTERED CHERRY-TOMATO SAUCE:
Olive oil — 3 tbsp / 45 ml
Cherry or grape tomatoes — 1 lb / 450 g
Garlic, thinly sliced — 3 cloves
Salt — to taste
Red-wine vinegar — 1 tsp / 5 ml (optional, to lift)
FOR THE URFA CHILLI OIL:
Olive oil — 1/3 cup / 80 ml
Neutral oil — 3 tbsp / 45 ml
Garlic, smashed — 1 clove (removed after blooming)
Tomato paste — 1 tsp / 5 g (optional, for colour & depth)
Urfa biber — 2 tbsp / 14 g
Salt — pinch
TO FINISH:
Fresh mint or parsley — small handful, torn, to garnish
Lemon — 1/2, wedges, to serve
EQUIPMENT:
Pressure cooker (or heavy lidded braising pot / Dutch oven)
Pasta roller or rolling pin, plus a sharp knife or pasta cutter
Large, wide sauté pan or skillet
Small saucepan
Fine-mesh sieve, tongs, slotted spoon
Large pot for boiling the pasta
Method
STEP 1: BRAISE THE LAMB NECK
Season the lamb neck well with salt. Heat the olive oil in a pressure cooker (or heavy braising pot) and brown the pieces hard on all sides, then set aside. Soften the onion in the same fat, add the garlic and tomato paste and cook until rusty and fragrant, then stir in the cumin, coriander, smoked paprika, oregano and urfa biber — the doner spice profile. Return the lamb, add the bay leaf and enough stock to nearly cover. Pressure-cook for about 45 minutes, or braise covered at 325°F (165°C) for 2.5–3 hours.
STEP 2: CHECK DONENESS HONESTLY, AND PICK THE MEAT
The neck is ready only when it is genuinely fork-tender and pulling from the bone — do not trust the clock over the texture. Lift the meat out; if any piece still resists, return it to the liquid and keep cooking. Once tender, pick the meat from the bones and cut into bite-size cubes. Strain the braising liquid and reduce about a cupful over high heat to a glossy glaze.
STEP 3: MAKE AND HAND-CUT THE PAPPARDELLE
Mound the flour, make a well, and add the eggs, yolks, oil and salt. Bring together and knead 8–10 minutes until smooth and elastic; wrap and rest at least 30 minutes. Roll out thinly (setting 6 on most machines), dust with semolina, fold loosely and hand-cut into wide ribbons roughly 1 inch (2.5 cm) across. Toss with a little semolina and hold on a tray.
STEP 4: BLISTER THE CHERRY-TOMATO SAUCE
Get the olive oil shimmering in a wide pan and add the whole tomatoes in a single layer. Leave them to char and blister, shaking occasionally, until the skins split and colour. Add the sliced garlic for the last minute, then crush the tomatoes lightly with a spoon into a loose, chunky sauce. Season, and brighten with the optional red-wine vinegar.
STEP 5: BLOOM THE URFA CHILLI OIL
Warm both oils gently with the smashed garlic and (if using) the tomato paste over low heat — you want a bare shimmer, never frying. Off the heat, stir in the urfa biber and a pinch of salt and let it steep as it cools; the flakes will turn the oil a deep, smoky red. Discard the garlic.
STEP 6: BRING IT TOGETHER
Cook the pappardelle in well-salted boiling water for 2–3 minutes until just tender. Meanwhile, warm the cherry-tomato sauce and the cubed lamb with a spoonful of the reduced braising glaze. Lift the pasta straight into the pan with a little of its cooking water and toss so everything emulsifies and clings.
STEP 7: PLATE
Twirl into small, deep bowls. Spoon the urfa chilli oil over the top so it pools and streaks, scatter with torn mint or parsley, and serve with a lemon wedge.
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Instructions
FOR THE BRAISED LAMB NECK:
Lamb neck, bone-in — 2.5 lb / 1.1 kg (ask the butcher for cross-cut sections)
Kosher salt — 2 tsp / 10 g, plus more to taste
Olive oil — 2 tbsp / 30 ml
Onion, diced — 1 large
Garlic, crushed — 4 cloves
Tomato paste — 2 tbsp / 30 g
Ground cumin — 1 tsp / 2 g
Ground coriander — 1 tsp / 2 g
Smoked paprika — 1 tsp / 2 g
Dried oregano — 1 tsp / 1 g
Urfa biber (Urfa chilli) — 1 tsp / 2 g
Bay leaf — 1
Lamb or chicken stock — 3 cups / 720 ml (enough to nearly cover)
FOR THE HAND-CUT PAPPARDELLE:
"00" flour — 2 cups / 250 g, plus extra for dusting
Large eggs — 2, room temperature
Egg yolks — 2
Olive oil — 1 tsp / 5 ml
Fine salt — 1/2 tsp / 3 g
Semolina, for dusting
FOR THE BLISTERED CHERRY-TOMATO SAUCE:
Olive oil — 3 tbsp / 45 ml
Cherry or grape tomatoes — 1 lb / 450 g
Garlic, thinly sliced — 3 cloves
Salt — to taste
Red-wine vinegar — 1 tsp / 5 ml (optional, to lift)
FOR THE URFA CHILLI OIL:
Olive oil — 1/3 cup / 80 ml
Neutral oil — 3 tbsp / 45 ml
Garlic, smashed — 1 clove (removed after blooming)
Tomato paste — 1 tsp / 5 g (optional, for colour & depth)
Urfa biber — 2 tbsp / 14 g
Salt — pinch
TO FINISH:
Fresh mint or parsley — small handful, torn, to garnish
Lemon — 1/2, wedges, to serve
EQUIPMENT:
Pressure cooker (or heavy lidded braising pot / Dutch oven)
Pasta roller or rolling pin, plus a sharp knife or pasta cutter
Large, wide sauté pan or skillet
Small saucepan
Fine-mesh sieve, tongs, slotted spoon
Large pot for boiling the pasta
Heading 5
Ingredients
STEP 1: BRAISE THE LAMB NECK
Season the lamb neck well with salt. Heat the olive oil in a pressure cooker (or heavy braising pot) and brown the pieces hard on all sides, then set aside. Soften the onion in the same fat, add the garlic and tomato paste and cook until rusty and fragrant, then stir in the cumin, coriander, smoked paprika, oregano and urfa biber — the doner spice profile. Return the lamb, add the bay leaf and enough stock to nearly cover. Pressure-cook for about 45 minutes, or braise covered at 325°F (165°C) for 2.5–3 hours.
STEP 2: CHECK DONENESS HONESTLY, AND PICK THE MEAT
The neck is ready only when it is genuinely fork-tender and pulling from the bone — do not trust the clock over the texture. Lift the meat out; if any piece still resists, return it to the liquid and keep cooking. Once tender, pick the meat from the bones and cut into bite-size cubes. Strain the braising liquid and reduce about a cupful over high heat to a glossy glaze.
STEP 3: MAKE AND HAND-CUT THE PAPPARDELLE
Mound the flour, make a well, and add the eggs, yolks, oil and salt. Bring together and knead 8–10 minutes until smooth and elastic; wrap and rest at least 30 minutes. Roll out thinly (setting 6 on most machines), dust with semolina, fold loosely and hand-cut into wide ribbons roughly 1 inch (2.5 cm) across. Toss with a little semolina and hold on a tray.
STEP 4: BLISTER THE CHERRY-TOMATO SAUCE
Get the olive oil shimmering in a wide pan and add the whole tomatoes in a single layer. Leave them to char and blister, shaking occasionally, until the skins split and colour. Add the sliced garlic for the last minute, then crush the tomatoes lightly with a spoon into a loose, chunky sauce. Season, and brighten with the optional red-wine vinegar.
STEP 5: BLOOM THE URFA CHILLI OIL
Warm both oils gently with the smashed garlic and (if using) the tomato paste over low heat — you want a bare shimmer, never frying. Off the heat, stir in the urfa biber and a pinch of salt and let it steep as it cools; the flakes will turn the oil a deep, smoky red. Discard the garlic.
STEP 6: BRING IT TOGETHER
Cook the pappardelle in well-salted boiling water for 2–3 minutes until just tender. Meanwhile, warm the cherry-tomato sauce and the cubed lamb with a spoonful of the reduced braising glaze. Lift the pasta straight into the pan with a little of its cooking water and toss so everything emulsifies and clings.
STEP 7: PLATE
Twirl into small, deep bowls. Spoon the urfa chilli oil over the top so it pools and streaks, scatter with torn mint or parsley, and serve with a lemon wedge.
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