Ricetta Strangozzi al Sagrantino con ragù bianco di agnello alla menta e carciofi essiccati

Preparation:

Lamb:
marinate for two days with smoked salt, rosemary, sage, pepper, then pan aglio.Cuocerlo with celery, carrot and onion. Add the tomato paste and soup until it is cooked.
Mint sauce:
cook potatoes in broth and mint.
Dried Artichokes:
let them dry in oven for 3 hours at 80 °.

C ook the pasta in plenty of boiling water, cook them briefly in a pan with the sauce lamb prepared in advance. Place on the plate having a base with mint sauce and garnish with artichokes and extra virgin olive oil raw.







L’OFFICINA
Borgo XX Giugno 56 – Perugia
Phone 075 5721699
www.l-officina.net

Condividimi