Lamb kokkinisto with bucatini. A new recipe for the pasta repertoire, but maybe…

Lamb kokkinisto with bucatini.

A new recipe for the pasta repertoire, but maybe not one for Monday nights. I cooked this on Tuesday for my parents, we all agreed it was delicious, definitely one to repeat, maybe when there are more than just three of us eating, a delightful homely feeling dish.
I’m always intrigued by the meaning of certain recipes, sometimes they relate to a cooking utensil, a name or of a place. Kokkinisto in Greek isn’t related to any of these three, the definition is ‘made red’ Hardly surprising given the sauce is made with red pepper, tomato purée and passata. Cinnamon, allspice and garlic are key flavours, I love the canny use of these earthy spices, a great partner for the lamb shoulder which gently braises within. I like the fact that once the lamb is tender, it’s removed, water is added and the pasta cooks in the sauce. A real one pot pasta dish, just add the lamb back to the pasta, then serve. I suspect you’ll find varying versions of Kokkinisto, a dish made red throughout Greece, perhaps with beef or chicken, not necessarily pasta either maybe with potatoes or rice. This must have been the version the Greek family cooked for on his travels from Venice to Istanbul. The type of recipe I love which almost over delivers on flavour for the ingredients used. A testament to Mr Stein, his nose for good ingredients and cooking along with well written recipes, you never get a bad recipe from him.

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19 thoughts on “Lamb kokkinisto with bucatini. A new recipe for the pasta repertoire, but maybe…

  1. I’ve never had lamb before. It’d be interesting to try it. I love that you include a bit about the name of the dish in your text! Looks amazing

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