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


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.

Borgo XX Giugno 56 – Perugia
Phone 075 5721699