Spring Paella With Lamb Pancetta Peas And Artichokes Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Steps:

• Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
• Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
• Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
• Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
• Add in the leek; cook/stir until softened, about 3 minutes.
• Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
• Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
• Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
• Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a simmer.
• Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
• Meanwhile, slice the lamb into 1-inch pieces.
• When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
• Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
• Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.