Pappardelle with lamb
Instructions
Bone the leg of lamb, coarsely chop half of the pulp with a knife and save the rest for another.
Grind the bones and toast in the oven, then place them in a pan covered with water and let boil for about half an hour discoveries (the liquid should be reduced to about one third of the initial volume and should be collected, Downing good bones, using a strainer or a colander: in this way you will get a lamb that will flavor the gravy).
Chop the onion, 1 garlic clove and let them "sweat" very gently in a large pan with a little olive oil; Add the minced lamb meat and saute over high heat.
Deglaze with half a glass of wine, add salt, pepper, a sprig of thyme and juniper berries.
5 minutes passed, toss the dough.
After 5 minutes add sauced lamb Bouillon, a sprig of thyme and dried plums cut into small pieces.
Drain the pasta, withdrawing a few minutes before the time recommended on the package and pass it in a pan to jump lively focus along with the seasoning.
Serve steaming hot.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 1/2 leg of lamb
- 1 tropea red onion
- 1 clove of garlic
- 2 sprigs of thyme
- 4 berries juniper
- 3 prunes
- 1/2 cup of wine aglianico del vulture
- 1 thread of olive oil extra virgin
- Salt
- Pepper