Lamb Agnolotti with Goat's Milk Yoghurt, Mint and Sumac

 

Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.

What you will need

150 gm finely grated parmesan

75 gm butter, softened

2 eggs, lightly beaten

8 anchovy fillets, finely chopped

10 sage leaves, finely chopped

2 tbsp extra-virgin olive oil, plus extra to coat

1½ tbsp lemon juice

To serve: goat’s milk yoghurt, sumac and parsley cress

  Herb oil 1 cup (firmly packed) flat-leaf parsley

¾ cup (firmly packed) mint

60 ml (¼ cup) olive oil

  Roast lamb 100 ml grapeseed oil

3 celery stalks, chopped

1 each large carrot and onion, chopped

750 ml dry red wine

1 litre (4 cups) chicken stock

½ cup (loosely packed) flat-leaf parsley, coarsely chopped

1/3 cup (loosely packed) rosemary, coarsely chopped

1 garlic clove, finely chopped

1 lamb shoulder (1.5kg), bone in (Pavoni uses oyster-cut lamb shoulder)

  Pasta dough 400 gm (2 cups) “00” flour

200 gm fine semolina flour, plus extra for dusting

8 egg yolks

3 eggs

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