Per 100 gENERGY : 1645,3Kcal
FATS : 77.8g (di cui saturi 30,3g)
CARBOHYDRATES : 184,8g (di cui zuccheri 118,1g)
FIBERS : 21,3g
PROTEINS : 63,4g
Penne a Candela with lamb ragout
- 400 g PGI Gragnano Penne a Candela
- 350 g Lamb
- 140 g Carot
- 130 g Celery
- 130 g Onion
- 1 Spring onions
- 50 g PDO Pecorino Romano cheese
- to taste EVO oil
- to taste Salt and pepper
Debone the lamb and cut the meat into cubes. Burn the bones in the oven at 200° for about 25 minutes. In a saucepan with oil, brown 100 g of celery, 100 of carrot and 100 of onion, coarsely chopped, then add the bones and cover with ice. Leave to simmer for 12 hours.
Cut the lamb into brunoise. Do the same with the remaining celery, carrots and onion, being careful to cut them to the same size as the meat. Brown the lamb with oil in a saucepan, then add celery, carrot and onion. Add the filtered lamb stock, season with salt and cook for about 25 minutes. Bring a pot with water to a boil and put the PGI Gragnano Penne a Candela in it.
Meanwhile, cook the onion cut into julienne strips in a pan with a drizzle of oil. After a couple of minutes, add the lamb ragout and then the drained pasta al dente. Stir in Pecorino Romano cheese and pepper. Serve and taste.
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