Maccheroni alla chitarra con ragù d’agnello e peperoni

AT A GLANCE

  • Serves 6 people

  • 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice
  • 125 ml (½ cup) extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 4 fresh bay leaves
  • 250 ml dry white wine
  • 4 plum tomatoes, blanched, peeled, seeded and diced
  • 1½ tbsp tomato paste
  • 2 each red and yellow capsicum, cut into long thin strips (or 1 small red chilli), finely chopped
  • 220 gm finely grated Pecorino Romano, to serve
  •  
  • Maccheroni alla chitarra
  • 600 gm “00” flour, plus extra for dusting
  • 6 eggs
01   Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight. Heat oil in a casserole over high heat, add garlic and bay leaves, cook until garlic colours (1 minute). Add lamb, stirring occasionally until brown (3-5 minutes each side). Deglaze pan with wine, cook until almost evaporated (5-10 minutes), add tomato, tomato paste and capsicum (or chilli), cover with lid, reduce heat to low and stir occasionally, adding a little extra water if liquid dries out, until lamb is tender (2 hours). Discard bay leaves, set aside and keep warm.
02   Meanwhile, for maccheroni alla chitarra, place flour on a board or in a bowl and make a well in the centre. Break eggs into well, beat with a fork until smooth. Mix eggs with flour using fingertips, incorporating a little at a time, then knead until a smooth dough forms (3-5 minutes). Cover with plastic wrap and rest at room temperature for 30 minutes. Cut dough into four pieces. Working with one piece at a time, and keeping the others covered, roll out each piece on a lightly floured surface into a 3mm-thick rectangle. Cut into rectangles to fit the stringed part of the chitarra. Lay one piece over strings, press down with a rolling pin to shred into strips. Toss strips with flour, spread in a single layer on a floured tray, keep covered. Repeat with remaining dough.
03   Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, reserving 125ml of cooking water. Toss pasta and water through ragù and serve immediately with Pecorino Romano.

Note "Chitarra refers to a special rectangular wooden board with wire strings stretched across it lengthwise. A sheet of pasta dough is put on this board, pressed by a rolling pin, and shredded into thin strips. Alternatively, you can use the spaghetti cutter of a pasta machine. Zio Tonnino, my uncle, was always in charge of slaughtering the lamb. Zia Giosina and my mother would prepare the dish and then invite me, as an eight-year-old boy, to roll out the pasta and cut it with the traditional chitarra. It was a full day's work for all of us but the end result was definitely well worth the effort." You'll need to start this recipe a day ahead. You can special order a chitarra from Sydney's Complete Kitchenware.

Recipe:

EUGENIO MAIALE

Drinking Suggestion:

MONTEPULCIANO D’ABRUZZO, A FULL-BODIED, RUBY WINE WITH ROBUST TANNINS. , suggested by GLEN DAVIS

FEATURED IN

May 2009

May 2009

View Full Site