Black and green fettuccine with braised lamb chunks on a bed of puréed white asparagus and pecorino primo sale cheese

Ingredients

For 10 portions:

For the green fettuccine:

• 400g flour
• 100g wild chicory, boiled and blitzed
• 3 eggs
• 50ml olive oil
• salt

For the black fettuccine:

• 500g flour
• 4 eggs
• 50ml olive oil
• 1 sachet of cuttlefish ink
• salt

For the sauce:

• 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

For the asparagus purée:

• 350g Demetra cream of white asparagus
• 50ml dl vegetable stock
• 50g extra virgin olive oil

For the marinated Pecorino cheese:

• 300g of pecorino primo sale
• 2g saffron strands from Aquila
• 1 dessertspoon white wine

Method

For the green fettuccine:

Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.

For the black fettuccine:

Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.

For the sauce:

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.

For the asparagus purée:

Heat the cream of asparagus with the stock and raw oil for a few moments.

For the marinated Pecorino cheese:

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.