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Le tagliatelle all’Aglianico con agnello is a delicious dish that combines the southern homemade pasta tradition (tagliatelle) with lamb meat and Aglianico del Vulture wine, an area north of Potenza. This dish does not require advanced cooking skills but just a little attention.
Servings: 4 persone
Ingredients
- 300 gr. Tagliatelle
- 500 gr. Lamb
- 1 nr Onion red Tropea
- 1 spicchio Garlic
- 1/2 cup Red Wine Agliano del Vulture
- q,.b. Extra Virgin Olive Oil
- q.b. Salt
- q.b. Pepper
- some berries Juniper
- 1 twig Thyme
Instructions
- Debone the lamb leg, roughly chop half of it with a knife and set aside the rest for another dish.
- Crush the bones and toast them in the oven, then put them in a saucepan covered with water and boil for about half an hour uncovered. The liquid should reduce to about a third of the initial volume and be collected, straining the bones well through a sieve or a colander: this will produce a brown lamb stock to flavor the sauce.
- Chop the onion, one garlic clove and sauté very gently in a large pan with a drizzle of oil; add the chopped lamb meat and brown over high heat.
- Deglaze with half a glass of wine, add salt, pepper, a sprig of thyme and four juniper berries.
- After about 5 minutes, cook the pasta.
- After another roughly 5 minutes, add the brown stock, another sprig of thyme, and chopped dried prunes to the lamb sauce.
- Drain the pasta, removing it a couple of minutes before the time on the package, then toss in the pan to coat with the sauce over high heat. Serve hot.
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