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Handmade 'Rustici' Pasta with Braised Lamb Ragù & Parmesan (gf. avail.)

Rustici are, as implied by the name, a rustic pasta shape originating in the Southern Italian region of Calabria, known for its beautiful scenery and, perhaps less salubriously, its notorious 'Ndrangheta, a crime group rivalling the Sicilian Mafia. Also known as maccheroni al ferretto, in reference to the way it is made - by being twisted around a knitting needle - rustici are distinguished by their handmade appearance and unique chewiness. They are also perfect for absorbing rich, meaty sauces, such as this week's braised lamb ragù from Calabria's neighbouring region of Basilicata

Like CalabriaBasilicata  has a distinctly mixed reputation. Indeed, it is often said the region’s rocky, rugged landscape is ideal for raising sheep, but not a great deal else. And whilst we find this characterisation of Basilicata to lack generosity - indeed, the New York Times described the region as 'Italy's best-kept secret' - we do agree that Basiilicata lamb is some of the finest farmed around the world. 

Ultimately, though, the secret to our spectacular lamb ragù is time - and lots of it. Over a period of ten hours, the lamb is slowly braised with aromatics (rosemary, thyme & bay leaves, to name a few) until it tenderises and yields its rich, meaty flavours. Served with a sprinkling of Parmigiano cheese to bring everything together in the most beautiful way.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water), Lamb, Red wine (Sulphites), Celery, Onion, Carrot, Garlic, Rosemary, Thyme, Bay leaf, Mint, Tomatoes, Black Pepper, Salt
GARNISH INGREDIENTS: Parmesan cheese

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Rustici are, as implied by the name, a rustic pasta shape originating in the Southern Italian region of Calabria, known for its beautiful scenery and, perhaps less salubriously, its notorious 'Ndrangheta, a crime group rivalling the Sicilian Mafia. Also known as maccheroni al ferretto, in reference to the way it is made - by being twisted around a knitting needle - rustici are distinguished by their handmade appearance and unique chewiness. They are also perfect for absorbing rich, meaty sauces, such as this week's braised lamb ragù from Calabria's neighbouring region of Basilicata

Like CalabriaBasilicata  has a distinctly mixed reputation. Indeed, it is often said the region’s rocky, rugged landscape is ideal for raising sheep, but not a great deal else. And whilst we find this characterisation of Basilicata to lack generosity - indeed, the New York Times described the region as 'Italy's best-kept secret' - we do agree that Basiilicata lamb is some of the finest farmed around the world. 

Ultimately, though, the secret to our spectacular lamb ragù is time - and lots of it. Over a period of ten hours, the lamb is slowly braised with aromatics (rosemary, thyme & bay leaves, to name a few) until it tenderises and yields its rich, meaty flavours. Served with a sprinkling of Parmigiano cheese to bring everything together in the most beautiful way.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water), Lamb, Red wine (Sulphites), Celery, Onion, Carrot, Garlic, Rosemary, Thyme, Bay leaf, Mint, Tomatoes, Black Pepper, Salt
GARNISH INGREDIENTS: Parmesan cheese

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