YORK, Pa. — Olivia's is helping you chase away the cold winter with Lamb Kabobs Fra Diavolo.
The dish consists of linguine pasta tossed in a spicy tomato sauce along with fresh basil, parsley, garlic, jalapeños and assorted peppers, all topped with fire-grilled Lamb Kabobs.
It's time to welcome the heat of spring with an explosion of fiery flavor!
Mirepoix
Ingredients
1 cup, carrots
1 cup, celery
1 cup, red onion
1 cup, leeks
4 jalapeño peppers
Directions
Finely dice all of the ingredients and cook them all together as the base of our dish.
Fra Diavolo Sauce
Ingredients
2 cups, peppers, grilled then coarsely chopped
2 cups, zucchini, grilled then coarsely chopped
2 pints, heirloom tomatoes, halved
1 lime, zested and squeezed
2 tablespoons, cilantro, finely diced
4 tablespoons, honey
36 ounces, Italian tomatoes
1/2 cup, Italian parsley, chopped
3 tablespoons, fresh garlic, finely diced
8 ounces, chicken stock
2 tablespoons, black pepper
1 cup, red wine
4 tablespoons, brown sugar
2 ounces, extra virgin olive oil
2 ounces, garlic butter
3 tablespoons, basil, chopped
1 cup, Asiago cheese
Directions
In a pan or pot placed on medium-high heat, sauté the garlic butter and extra virgin olive oil with the mirepoix. Deglaze the pan with wine. Add the chicken stock, tomatoes and herbs. Reduce the heat to low-medium. Add the sugar and honey, cooking for approximately 10 minutes. Add the grilled veggies and Asiago cheese, then cook the dish for another 15 minutes. Toss the linguine in the Fra Diavolo sauce and top with fire-grilled Lamb Kabobs.
