Enter in My Demetra
For 10 portions:
• 400g flour
• 100g wild chicory, boiled and blitzed
• 3 eggs
• 50ml olive oil
• salt
• 500g flour
• 4 eggs
• 50ml olive oil
• 1 sachet of cuttlefish ink
• salt
• 500g lamb
• 20ml olive oil
• 100ml light meat stock
• 1 glass white wine
• 1 clove of garlic
• 1 small onion
• 1 chilli pepper
• 1 bay leaf
• 1 sprig rosemary
• 3 sage leaves
• salt and pepper
• 350g Demetra cream of white asparagus
• 50ml dl vegetable stock
• 50g extra virgin olive oil
• 300g of pecorino primo sale
• 2g saffron strands from Aquila
• 1 dessertspoon white wine
Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.
Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.
Sauté the finely chopped onion, the garlic in its skin, the chilli pepper and the oil. Add the lamb cut into small chunks and cook for a few minutes: Pour over the white wine and simmer until reduced, add the finely chopped herbs and the stock and cook until ready, seasoning with salt and pepper to taste.
Heat the cream of asparagus with the stock and raw oil for a few moments.
Cut the cheese into one-centimetre cubes, add the saffron and wine, stir to coat and place in the fridge for an hour.
Cook the fettuccine, sauté with the lamb sauce, pool the asparagus purée on the serving plate and arrange the fettuccine in the centre, completing with the cubes of Pecorino, which will have become yellow meanwhile, sprinkled over the asparagus and a drizzle of oil if liked.
