On the beautiful 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 the quality of lamb is known to be exceptionally high and the 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).
Our ragù, inspired by Sardinia, is prepared using a prime cut of spring lamb shoulder, which, after hours of slow-cooking, falls apart. We serve with fresh paccheri pasta, whose rustic, cavernous interiors seem to evoke the mountainous landscape of Sardinia. Of course, as Martina hastens to point out, this pasta shape hails from the Italian mainland. Martina’s nonna, and her nonna before her, served this pasta with ciccioneddus, a variant on malloreddus, Sardinia’s most famous pasta shape.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 5-6 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Lamb Shoulder (Origin: UK) (33%), Tomato, Water, Onion, Carrot, CELERY, Lamb Stock (contains CELERY Seeds), White Wine (contains SULPHITES), Extra Virgin Olive Oil, Mint, Salt, Garlic, Sugar, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 745kcal
Following nutritional information is per 100g:
- Energy 846kJ
- Calories 202kcal
- Fat 5.6g
- Of which saturates 2.4g
- Carbohydrates 29.1g
- Of which sugars 3.2g
- Protein 8.7g
- Salt 0.5g
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