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Lamb And Ricotta Crespelle With Tomato And Pecorino

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Lamb And Ricotta Crespelle With Tomato And Pecorino

Ingredients

  • 2 cups whole milk
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 4 eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 1 sprig rosemary, leaves picked and coarsely chopped
  • 1/4 cup extra virgin oil
  • 2 pounds lamb shanks
  • kosher salt
  • 1 cup water
  • 1 pound (about 2 cups) fresh ricotta, drained if very moist
  • leaves from 2 sprigs mint, torn into pieces
  • 1/4 teaspoon dried chili flakes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed with the side of a knife
  • 1/4 teaspoon dried chili flakes
  • 1/3 cup dry white wine
  • 1 (28-ounce) can san marzano tomatoes with juices
  • block of aged pecorino, for grating
  • extra virgin olive oil, for finishing
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Published 2014-09-09 12:35:06 (2 years ago).

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