By Mike Kostyo
Photo Credit: Erik Meadow Ian Winslade
When looking to create satisfying, flavor-rich dishes out of simple ingredients, Italian cuisine is hard to beat. Just look at the Lamb Ragu with Spinach Pappardelle at Tre Vele, known for its handmade pasta and classic preparations infused with modern touches. The lamb is slow braised with a combination of tomatoes, sangiovese wine, vegetables and aromatics. The rich meat is then pulled from the bone, leaving the braising liquid to create a ragu with remarkable depth of flavor.
For a contrast in color, flavor and texture, the ragu is served over housemade spinach pappardelle and given a dusting of Grana Padano, creating a dish that is comforting, satisfying and unique. “This has been one of our best sellers since opening and is a mainstay on our menu,” says Culinary Director Ian Winslade.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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