- 1½ tbsp olive oil
- 2 boneless lamb necks (about 800gm each)
- 80 gm mild pancetta, diced
- 1 each Spanish onion, celery stalk and carrot, diced
- 2 garlic cloves, finely chopped
- 120 ml robust red wine
- 400 gm canned crushed tomatoes
- 200 ml veal stock
- 2 rosemary sprigs
- 150 gm frozen peas, defrosted
- 2 tbsp aged red wine vinegar, or to taste
- To serve: finely grated pecorino pepato and parmesan
Maltagliati di pane
- 150 gm "00" flour (1 cup)
- 110 gm fine dried breadcrumbs
- 3 eggs, lightly beaten
- ¼ cup finely chopped flat-leaf parsley
- For dusting: semolina flour
- 1For maltagliati di pane, combine flour, breadcrumbs and 1 tsp fine salt in a large bowl. Make a well in the centre, add eggs and parsley, stir to combine, then turn onto a lightly floured surface and knead until smooth (4-5 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour). Roll out on a lightly floured surface with a rolling pin to 3mm thick, cover with a damp tea towel and set aside to rest (5-10 minutes). Cut into 2.5cm-wide strips with a fluted pastry wheel, then cut into rough diamonds. Lay on a tray lightly dusted with semolina and set aside to dry (3 hours).
- 2Preheat oven to 150C. Heat oil in a large casserole over medium-high heat, add lamb, season to taste and turn occasionally until golden (3-5 minutes). Remove lamb and set aside. Add pancetta, onion, celery, carrot and garlic to casserole, stir occasionally until golden (7-10 minutes), deglaze casserole with wine, add tomatoes, stock and rosemary and bring to the simmer. Add lamb, cover and braise in oven until lamb is very tender (2½-2⅔ hours). Remove lamb with a slotted spoon and set aside. Simmer braising liquid over medium heat until slightly thickened (8-10 minutes). Coarsely shred lamb (discard fat and sinew), return to sauce with peas, simmer until just tender (1 minute), add vinegar and keep warm.
- 3Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (3-4 minutes), drain (reserve 30ml pasta water), return to pan with pasta water and lamb and toss to combine. Serve hot scattered with pecorino pepato and parmesan.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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