TOMORROW: white lamb bolo cooking class - open to the public!
everything you need to join in on the pasta fun
The time has come: our white lamb bolognese cooking class is taking place tomorrow (Wednesday) October 26 @ 7pm! Normally these monthly cooking classes are reserved for paid subscribers but I wanted to give everyone a chance to participate this month/see what it’s all about :) Even though I will be using ground lamb, you could easily use ground beef, turkey, impossible meat or even mushrooms. It’ll be delicious no matter what! If you have questions about substitutions, comment on this post.
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White Lamb Bolognese cooking class
Wednesday, October 26 @ 7pm
ZOOM LINK
WHAT YOU NEED
Grocery/prep list:
½ box (8oz) dried pasta of choice
1 small yellow onion (½ cup)
1 carrot (⅓ cup)
2 stalks celery (⅓ cup)
3 cloves garlic, minced
1 lb lamb
1-2 cups broth
1 tsp cumin seeds (or ground cumin)
½ tsp smoked paprika
Chili flakes to taste
S+P to taste
2 bay leaves
1 sprig rosemary
½ cup heavy cream
¼ cup grated pecorino + more for serving
¼ cup chopped cilantro
Tools/equipment:
Large skillet
Chef’s knife
Cutting board
Wood spoon or spatula
What we’re drinking:
I, personally, will be drinking Subject to Change’s Wild Child which I will be procuring at my local shop, Leisir. However, I’d recommend anything in the medium-bodied red department! If you’re a big, bold, juicy red-drinker that will work too (it’s just not my *thing* so I don’t normally do it). This hearty lamb dish can stand up to just about anything!
Wild Child is a tart, fruity, bold-ish, cloudy red wine - fuller-bodied than your typical chilled red but I still like it chilled.
