| Contessa Nera recipe Tagliolini al Sugo d`Agnello Ingredients320 g of tagliolini all`uovo200 g of lamb meat4 juniper berries100 ml of white wine20 g of butter30 g of pecorino cheese1 carrot4 spoons of olive oil2 bay leaves1 celery stalk1/2 spoonful of chopped parsley1 garlic clove1 onion salt, Pepper Preparation Peel the garlic, onion, carrot and peel the celery stalk. Prepare a chopped mixture by coarsely chopping the vegetables and fry in a pan with oil, butter, bay leaves and juniper berries. Cut the lamb meat into very small cubes and brown it in the pan with the fried lamb. When it is well coloured, add salt, pepper and white wine. Leave to fade and continue cooking for about twenty minutes in a partially covered container. In the meantime, bring plenty of water to the boil, salt it and cook the tagliolini, draining them very al dente. Pour the pasta into the pan with the seasoning and salt it for a couple of minutes over a very high heat, stirring with 2 wooden spoons. Remove from heat, add the grated pecorino cheese and parsley, mix well and serve immediately on the table. |
