Go Providence has brought us Chef Mario Azrak from Terrazza. We’re making braised beef short rib, toasted orzo and garlic hummus with lamb and pine nuts.
For the Lamb
6 oz ground lamb
1 oz pine nuts
1 pinch of cinnamon
1 pinch of salt and pepper
1 pinch of ground all spice ½ white onions, 2 garlic cloves
2 lbs beef short rib
20 oz orzo pasta
2 cups tomato sauce
1 medium red onions
4 cloves of garlic
1 cup cheese blend ( mozzarella, provolone, cheddar)
¼ cup parmesan cheese
1 cup red wine
4 oz butter
In a medium sauce pan on hign heat
Add olive oil, add the short ribs and sear on both sides
Remove the short rib and place aside
In the same pan on medium heat add the carrots, onions, celery until they sweat really well, add the red wine.
Reduce the red wine half way and add water to cover the beef.
Bring to a boil and reduce heat to low and cover
Let simmer for 2 hours on low heat
Remove the beef from the pot place on a sheet pan and strain all the veggies from the beef stock. Save the beef stock.
In a wide open pan add 4 oz butter and stir the orzo until golden brown
Remove the orzo and stir onions, garlic. add red wine and beef stock, tomato sauce, orzo, and diced tomatoes
Cook until the pasta is aldente
Add the cheeses, mix and place in the oven until the cheese melts
Serve in a pasta bowl and garnish with parmesan cheese