LAMB RAGÙ + PAPPARDELLE
↓ PDP Description ↓
This sophisticated pasta special features the very best* lamb we could find braised with tomato, North African spices, and Chianti. We finish the sauce with lemon zest, black Taggiasca olives, and ribbons of Swiss chard. It's a match made in heaven for artisanal pappardelle (included). Consider this your special occasion ipsa.
*Lamb comes from Pure Bred, a partnership between Elysian Fields Farms and Chef Thomas Keller.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
This sophisticated pasta special features the very best* lamb we could find braised with tomato, North African spices, and Chianti. We finish the sauce with lemon zest, black Taggiasca olives, and ribbons of Swiss chard. It's a match made in heaven for artisanal pappardelle (included). Consider this your special occasion ipsa.
*Lamb comes from Pure Bred, a partnership between Elysian Fields Farms and Chef Thomas Keller.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
This sophisticated pasta special features the very best* lamb we could find braised with tomato, North African spices, and Chianti. We finish the sauce with lemon zest, black Taggiasca olives, and ribbons of Swiss chard. It's a match made in heaven for artisanal pappardelle (included). Consider this your special occasion ipsa.
*Lamb comes from Pure Bred, a partnership between Elysian Fields Farms and Chef Thomas Keller.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS
MINIMUM ORDER $55
TRI-STate Area
Wednesday
MINIMUM ORDER $95
Boston
Monday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal