Nests with the Lamb
Instructions
Roast the lamb in a pan with a little olive oil, salt, chopped Rosemary and Bay leaves, juniper berries, some fading out with a finger and bringing the meat for doneness with a little water added to need, then cut it into pieces not too small.
In a skillet large enough to hold the pasta, Saute diced vegetables, with a little oil, add the Lamb sauce, peeled tomatoes, coarsely chopped, noodles cooked al dente and toss quickly to mantecarla.
Complete with ground dried chili and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type noodles pasta (nidi)
- 350 g of leg of lamb (pulp)
- Rosemary
- Laurel
- Some berries of juniper
- 150 g of mixed vegetables (zucchini, bell pepper)
- 100 g of tomato
- Dried chili
- 1 finger of dry white wine
- Olive oil
- Salt