Harissa Lumache

Australian Lamb Sugo, Fava Beans, Labneh, Mint

Chefs John DaSilva and Vincent Susino of Chickadee | Boston

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Adapted by StarChefs | july 2022

INGREDIENTS:

Spiced Australian Lamb Sugo:
1 cup chopped Spanish onion
½ cup chopped carrots
½ cup chopped celery
½ cup chopped garlic
2 pounds ground Australian lamb
Salt
Black pepper
8 cups canned peeled tomatoes, lightly crushed
2 tablespoons harissa paste

Harissa Lumache:
350 grams harissa paste
350 grams red bell pepper juice
2 kilograms durum flour

To Assemble and Serve:
Salt
½ cup fava beans, skins removed
1 cup labneh, placed in a pastry bag
Aleppo pepper
¼ cup mint, chiffonade

METHOD:

For the Spiced Australian Lamb Sugo:
Add onion, carrots, celery, and garlic to a food processor; grind into a fine paste. In a heavy-bottom pot over medium flame, cook lamb until browned. Season with salt and pepper. Add processed vegetables and cook until fragrant, approximately 5 minutes. Add crushed tomatoes and reduce heat to low. Simmer 1 to 2 hours or until the liquid has reduced by half. Remove from heat and stir in harissa paste. Reserve.

For the Harissa Lumache:
In the mixing compartment of a pasta extruder set with a lumache die, combine all ingredients. Mix for 5 to 10 minutes or until the mixture resembles wet sand. Switch to the extrude setting, cutting every 5 seconds to achieve desired length. Cover and set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add 2 cups Harissa Lumache, and cook until al dente. In a shallow pot over medium heat, add fava beans, 2 cups Spiced Australian Lamb Sugo, and enough water to loosen. Heat until the sauce boils and the fava beans are cooked through. Add cooked Harissa Lumache and toss until the pasta is coated in the Spiced Australian Lamb Sugo. Transfer to a serving plate. Pipe a small dollop of labneh on top, then garnish with a sprinkle of Aleppo pepper and mint.

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