Friday, May 2, 2014

#FoodFriday - Look & Cook

So, there is this app called Look & Cook (Kinetic Art) and it's officially my latest obsession. The dishes (Meir Adoni) are of the good kind: gourmet that you can actually make at home. The photography and presentation (Dan Peretz, Amit Farber) make it all better, screaming foodporn in the most elegant way possible.
Today's Food Friday is all about some Sage Pasta with Lamb Ragu and Root Veggies.

Full recipe is after the jump - as they say here in sunny Tel Aviv "Be'Teavon" xx
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Serving: 4, Cooking Time: 45min, Prep Time: 90min 

1½ cups flour
10 egg yolks
sage leaves
4 tomatoes
Cloves from half a head of garlic, peeled
2 red onions
2 carrots
3 celery ribs
1 celery root
¼ cup olive oil
3½ ounces bacon, thinly sliced and chopped
Leaves from bunch of fresh thyme
14 ounces ground lamb neck
1 tablespoon tomato concentrate
½ bottle dry white wine
Sea salt and freshly ground pepper to taste
1 tablespoon sugar
3½ ounces grated Parmesan cheese
½ bunch chopped parsley


Preparing the dough: Heap 1½ cups flour into a mound on your work surface. Make a well in the center of the mound and place 10 egg yolks in the well. Gradually work the yolks into the flour until crumbs are formed. Knead for 4–5 minutes to create a smooth dough (or process in a food processor). Wrap the dough in plastic wrap and let rest for 1 hour.

Preparing the vegetables for the ragù: Blanch the tomatoes in boiling water, peel, and chop. Separate ½ head of garlic into cloves, peel and slice. Peel 2 onions and 2 carrots and chop into small cubes. Thinly slice 3 celery ribs. Peel the celery root and chop into small cubes (or chop vegetables in food processor using the button for pulse-chopping).

Preparing the ragu: Heat ¼ cup olive oil in a heavy pot and add 3½ ounces chopped bacon. Fry until bacon is crisp and brown. Add garlic, onions, carrots, celery ribs, and celery root. Add thyme leaves and sauté for 5 minutes.

Adding the meat: Use a wooden spoon to crumble the meat into the vegetable mixture in the pot. Cook for 5 minutes.

Add chopped tomatoes, 1 tablespoon tomato concentrate, and ½ bottle white wine and cook for 5 minutes, until most of the liquid evaporates. Add water to cover, season with salt, pepper, and 1 tablespoon sugar, and cook for 1 hour on low heat (covered).

Using a pasta machine roll dough into a very thin sheet (last notch on the machine). Beat 1 egg yolk with a bit of water and brush onto half the dough. Arrange two rows of sage leaves over the egg-coated half. Cover with other half of dough, and press the two together. Run dough through machine again to create a new sheet of dough with sage leaves. Cut dough into large squares.

Cooking and serving the pasta: Bring large pot of water to a boil and add salt. Cook the pasta for about one minute in boiling water, drain, and place in large bowl. Add the meat sauce, toss well, and serve with grated Parmesan cheese and chopped parsley.

**This recipe was taken from Look & Cook's Facebook page. Please click here to view**


  1. Good idea - I have to try it.

  2. Dear Arden Rubens,

    Reading such posts about our app Look & Cook is a delight:)

    Thanks and keep enjoying, we have lots of new surprises on the way.
    Dudu of Kinetic Art

  3. Hmmm it looks delicious. All the ingredients can be found in my country. So tomorrow I think i'll try this recipe. Btw the photos are just perfect,they make you wanna cook:)))

  4. Yum yum yum, thx for the tip! this app sounds amazing.
    xo, T