Name: Maltagliati di pane with braised lamb neck, peas and rosemary
Prep time: 50 min
Cook time: 190 min
Total time: 240 min
Yield: 6
Ingredients: 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

Maltagliati di pane with braised lamb neck, peas and rosemary

Australian Gourmet Traveller recipe for Maltagliati di pane with braised lamb neck, peas and rosemary

Serves 6

Prep

50M

Cook

3H 10M

Total

Ingredients

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

Method

Main

1.For 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).

2.Preheat 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.

3.Meanwhile, 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.