Maltagliati di Pane with Braised Lamb Neck and Rosemary

Maltagliati di Pane with Braised Lamb Neck and Rosemary

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for Maltagliati di pane with braised lamb neck, peas and rosemary

View full recipe on www.gourmettraveller.com.au

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Cooking tools:

  • Pastry wheel
  • Rolling pin
  • Dutch oven
  • Oven
  • Stove
  • Refrigerator
  • Mixing bowl
  • Plastic wrap
  • Kitchen towel
  • Baking sheet
  • Slotted spoon
  • Saucepan
  • Colander
  • Fork
  • Measuring spoon
  • Measuring cup
  • Plate

Ingredients

  • 1½ tbsp olive oil
  • 2 boneless lamb necks (about 800gm each)
  • 80 gm mild pancetta, diced
  • 1 each Spanish onion, celery stalk and carrot, diced
  • 2 garlic cloves, finely chopped
  • 120 ml robust red wine
  • 400 gm canned crushed tomatoes
  • 200 ml veal stock
  • 2 rosemary sprigs
  • 150 gm frozen peas, defrosted
  • 2 tbsp aged red wine vinegar, or to taste
  • To serve: finely grated pecorino pepato and parmesan
  • Maltagliati di pane
  • 150 gm "00" flour (1 cup)
  • 110 gm fine dried breadcrumbs
  • 3 eggs, lightly beaten
  • ¼ cup finely chopped flat-leaf parsley
  • For dusting: semolina flour

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