Costolina d' Agnello con Capellini alla Aglio e Olio (Lamb Riblets and Pasta with Garlic and Oil)
- RECIPE YEAR: 2014
- RECIPE BY: Deirdre Francis
- YIELD: Serves 6
- PAIRS WELL WITH: Simoncini Vineyards Estate Zinfandel, Dry Creek Valley, Sonoma County 2009
This recipe comes from Val Peline’s father, Guilio Pelini, from the village of Costello del Monte in the Abruzzo region. It was served for lunch one day when Val and his uncle visited the town where his father was born for the feast of Saint Christopher. We thank Val for sharing his family recipes and memories with us. It warms the heart and keeps the tradition of the Italian family table alive!
Costolina d' Agnello
- 6 pounds lamb riblets, trimmed of excess fat
- Sea salt, to taste
- 8 cups milk
- 15 ounces bread crumbs
Preheat the oven to 400°F. Place the lamb riblets on a rimmed baking sheet and season lightly with salt. Roast until the remaining fat has cooked off and the rib are tan in color, about 30 minutes. Remove from the oven and reduce the oven temperature to 350°F. Transfer the ribs to a large bowl and cover with the milk. Let stand for at least 30 minutes. Place the bread crumbs in a shallow bowl and roll each rib in the crumbs. Transfer to a clean rimmed baking sheet and lightly sprinkle with the milk from the bowl. Return to the oven and roast for 20 minutes.
Capellini alla Aglio e Olio Olivo
- 8 garlic cloves, pressed through a garlic press
- 1 cup olive oil
- 3 quarts chicken stock
- 1 pound capellini
- 1 1/2 cups fresh flat-leaf parsley leaves, chopped
- 1 1/2 cups grated Parmesan cheese
In a large bowl, combine the garlic and olive oil. In a large pot over high heat, bring the stock to a boil. Add the capellini and cook according to the package instructions. Drain well, then transfer to the bowl with the olive oil. Add the parsley and cheese and toss to coat the pasta.
Serve the pasta immediately topped with the warm lamb riblets.