On the island of Sardinia, locals often regale visitors with the quip - in the vernacular - ‘’ci funti prusu brebeis de genti’’, or “there are more sheep than people here”. Indeed, Sardinia’s 3 million sheep dwarf its human population of 1.6 million. This is unsurprising, for Sardinia is renowned throughout the gastronomic word for the production of its Pecorino Sardo, a cheese made from the milk of its special Sarda sheep.
But Sardinians, a resourceful people, also herd sheep throughout the island’s mountainous interior, making Sardinia a centre for slow-cooked lamb ragù dishes. This is particularly the case in springtime, when lamb meat is at its most tender. The addition of fennel to lamb dishes is also common in some parts of Sardinia, where this herb - “finocchio” in Italian - grows freely through the island’s countryside. This week, though, we’ve left it out as one of our chefs, Martina, hails from the island and, in her family’s recipe, fennel is omitted (though plenty of other aromatics, including freshly-cut rosemary and thyme, provide beautiful fragrance).
Martina’s ragù, inspired by her home island, is prepared using a prime cut of spring lamb shoulder, which, after hours of slow-cooking, falls apart. In true Sardinian tradition, we serve with the region’s trademark malloreddus pasta. Those who hand-craft these little pearls of Sardinian cuisine follow a traditional process that involves cutting the pasta dough into cubes and pressing them against a ciuliri (a sieve or riddle traditionally made of straw). We recommend enjoying this dish al fresco, if possible, closing your eyes and imagining yourself on Sardinia’s exquisite Spiaggia Rosa: the pink beach.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Lamb Shoulder & Red Wine Ragù (160g):
Lamb Shoulder (33%), Tomato, Water, Onion, Carrot, CELERY, Lamb Stock (contains CELERY seeds), Red Wine (SULPHITES), Extra Virgin Olive Olive, Mint, Salt, Garlic, Sugar, Rosemary, Bay Leaf, Thyme, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme