Sheep's milk ricotta cavatelli

Lamb Ragout, Nepitella And Mint

Ingredients:

• 1pound Lamb shoulder
  
• 2 tablespoons Olive oil
  
• 1 Small carrot, finely diced
  
• 1 Small onion, finely diced
  
• 1rib of Celery, finely diced
  
• 2 tablespoons Tomato paste
  
• 1 cup Red wine
  
• 1 cup Canned tomatoes, strained
  
• 1 quart Chicken stock
  
• 1 teaspoon Cumin
  
• 1 teaspoon Coriander
  
• 1 teaspoon Fennel seed
  
• ¼ bunch Thyme
  
• 1 sprig Rosemary
  
• 1 Bay leaf
  
• Chili flakes to taste
  
• Salt & pepper, to taste
  
• 1 recipe of sheep's milk ricotta cavatelli (recipe follows)
  

To Finish:

• 2 Sprigs Nepitella
  
• 2 Sprigs Mint, chiffonade
  
• Sheep's milk ricotta cheese
  
• Extra virgin olive oil, to drizzle
  
• Parmesan cheese

Procedure:

1. Grind the lamb shoulder on the medium die (your butcher should be able to do this for you).
2. In a heavy bottom braising pan over high heat, add the olive oil and the ground lamb and brown the lamb on all sides. Remove it from the pan and set aside.
   
   
3. Add the onions, carrots, and celery to the pan and turn down the heat to medium and sweat the vegetables until they are tender. Add the lamb meat back into the pan along with the tomato paste. Stir to combine and continue to cook allowing the tomato paste to lose some of that raw tomato flavor. Deglaze with the red wine and reduce until almost dry.
   
   
4. While the vegetables are sweating, place a small sauté pan over medium heat and add all the dry spices to it. Continuously toss them in the dry pan until they are toasted. - Remove from the heat and grind into a spice grinder until fine. Add the ground spices to the lamb mixture and stir well.
   
   
5. In the meantime, strain the canned tomato through a cone shaped strainer, working it with the back of a ladle to press all the pulp and juice through but removing the seeds and skins from the tomato. Throw the skins and seeds away and reserve the tomato pulp-juice.
   
   
6. When the wine has reduced, add the tomato pulpy-juice to the lamb mixture and the chicken stock. Bring to a simmer and turn down to very low.
   
   
7. Make a sachet or tie the thyme, rosemary, and bay leaf with butchers twine together and add it to the lamb.
   
   
8. Stir the sauce occasionally and allow to cook until the lamb is tender and the flavors have come together. This usually takes about 1 ½ to 2 hours.
   
   
9. Remove the sachet and discard it. Season the ragout to taste with salt, pepper and chili flake, set aside.
   
   
10. To finish the dish: Bring a large pot of salted boiling water to a rolling boil.
    
    
11. In a sauté pan, reheat the lamb ragout and add the nepitella and mint.
    
    
12. Add the cavatelli to the boiling water and cook until they float on the surface of the water. Strain the cavatelli and add it to the lamb ragout, toss well and check the seasoning.
    
    
13. Spoon the cavatelli into for large bowls, top with a little more ricotta cheese, a drizzle of extra virgin olive oil and a sprinkle of parmesan cheese.
    
    

Sheep's Milk Ricotta Cavatelli

Ingredients:

• 8 ounces All purpose flour
  
• 3 ounces Durum flour
  
• 1 Egg
  
• 8 ounces Sheep's milk ricotta cheese
  
• Large pinch butcher grind black pepper
  
• Large pinch salt
  

Procedure:

1. Combine all ingredients in a mixer with the paddle attachment.
   
   
2. Allow to rest for 30 minutes and then roll out until to a 3/16 thickness.
   
   
3. Cut into ¾" long strips and pass through hand cranked cavatelli machine.
   
   

Weekly Beast menu on Fridays:

Every Friday and Saturday Night, Chef Mark Dommen Will Offer a Weekly-Changing Additional Menu Featuring Whole Animals.

About Mark Dommen:

Chef Mark Dommen of Michelin-starred One Market Restaurant will offer weekly-changing whole animal menus every Friday and Saturday night in addition to the restaurant's full à la carte menu.

The "Weekly Beast" menu will be available both à la carte and as a five-course prix fixe for $49.00 per person.

The "Weekly Beast" menus will showcase many of Chef Dommen's relationships with local farmers and ranchers, such Salmon Creek Ranch which will provide goat for "Weekly Beast," along with lamb from Wyarte Farms, pigs from Beeler Farms and beef from Five Dot Ranch.

"Over the last several years, our guests' appetites have grown more progressive, with a desire to explore new dishes," says Dommen. "This is an opportunity for One Market to showcase the local meat purveyors we've been working with in a new way and for me to revisit dishes from my past such as Beef Heart, which I prepared with Jean-Louis Palladin."

For a full schedule of One Market's upcoming "Weekly Beast" menus with wine pairings, please visit www.onemarket.com