04 May MACCHERONI BOBBIESI AND LAMB RAGOUT
Weekend Special: May 5 – 7, 2017
In our region of Emilia Romagna, around the small town of Bobbio in the old times, a group of ladies working with knitting needles decided to use their tools to prepare a curious pasta as a base for a traditional lamb ragout. The simple technique combined with the firm texture of the special dough they used intrigued Luisa Silvia. You will find this delicious dish on our tables for the weekend special.
To make the dough, we work together durum flour, semolina, salt, and a little Extra Virgin Olive Oil for a long time and very well. The dough is then cut in one inch pieces and rolled around a needle to get a short spaghetto with a hole inside. We debone a leg of lamb, fill it with Parmigiano Reggiano and salsiccia, tie up and then cook submerged in Extra Virgin Olive Oil and white wine in a cast iron pot. All then goes into the oven where it stays for hours at a very low temperature. The pasta al dente and meat ragout is pulled apart and mixed together on the plate.