Semiahmoo Resort recipes: Gemelli with lamb and anchovy ragu

With colder weather on the horizon, the team at Semiahmoo Resort has introduced new dishes inspired by cozy evenings spent inside, away from the Pacific Northwest elements outside. Semiahmoo’s new resort chef Dan Rehbein put together a recipe featuring local fresh pasta, lamb, anchovies and simple ingredients to elevate a favorite pasta dish. Topped with ricotta, breadcrumbs and fresh herbs, this pasta dish is both comforting and unique.

Ragu

•1 pound ground lamb

•2 anchovy filets, minced

•6 garlic cloves, minced

•1 yellow onion, small dice

•2 celery stalks, small dice

•48 ounce canned whole peeled tomatoes

•2 tablespoons tomato paste

•1 cup red wine

•1 cup chicken stock

•1 tablespoon chili flake

•Salt, pepper and lemon juice to taste

•Olive oil as needed

•1 sachet (1 sprig rosemary, 2 sprigs thyme, 2 sprigs parsley, 2 bay leaf, 2 tablespoons peppercorn – wrap tightly in cheesecloth and tie with butcher’s twine to easily remove later.)

In a heavy bottomed pot, over high heat, add enough olive oil to cover the bottom of the pot. Brown lamb until cooked adding a bit of salt and pepper.

Once the lamb is fully cooked, remove it from the pot and reserve. Add the celery and onion and proceed to sweat the vegetables down until translucent. Add the minced garlic and chili flakes and continue to sweat until lightly browned. Stir in the tomato paste, coating everything.

Add the cooked lamb back into the mixture and deglaze the pan with red wine, scraping the bottom to loosen up any fond that developed. Add all remaining ingredients, bring to boil, reduce to a simmer and cook over a low flame stirring occasionally until the tomatoes are completely broken down and about 90 percent of the liquid is gone. Season with salt, pepper and lemon juice to taste.

Whipped ricotta

•1 cup whole milk ricotta 

•1/2 lemon, zest and juice

•2 tablespoons honey

•Salt to taste

Place everything into a food processor or mixing bowl and mix until well combined. Season to taste with salt.

Rosemary gremolata

•2 tablespoons rosemary, minced

•1/4 cup parsley, minced

•3 garlic cloves, minced

•1 tablespoon chili flakes

•1 lemon, zest and juice

•1/3 cup olive oil

•Salt to taste

Place everything into a small mixing bowl, whisk to combine. Season to taste with salt.

Putting it all together

•6 ounces fresh pasta (We suggest the gemelli from Bellingham Pasta Co.) 

•2 ounces heavy cream 

•1/2 cup ragu 

•3 tablespoons whipped ricotta 

•1 tablespoon rosemary gremolata 

•2 tablespoons breadcrumbs, toasted 

• Salt, pepper and lemon to taste 

In a large pot of boiling, heavily salted water, cook pasta for about 3 minutes (or to desired doneness). Meanwhile, heat a medium sauté pan over a medium/high flame. Add the heavy cream and heat until it is bubbling. Add the ragu and stir well to combine.

Strain your pasta and add it to your sauce. Toss to fully coat the pasta with the ragu. Season to taste with salt, pepper and lemon. Plate the pasta and garnish with the ricotta, gremolata and breadcrumbs.