Stufato di agnello

Ingredients

500 g neck of lamb
50 g butter
30 g Bresc Garlic chopped
20 g Bresc Erbe Italiano
1 pumpkin
2 onions
4 tomatoes
30 g Bresc Strattu di pomodoro
200 g farfalle
50 g pecorino romano
3 dl red wine
0.5 dl red wine vinegar
2 dl lamb fond
rocket
salt and pepper

Preparation method

Clean the onions and cut them into large pieces. Clean the pumpkin too and chop into even pieces. Chop up the neck of lamb and season with salt and pepper. Heat the butter and fry the neck well, then add the garlic, onions and pumpkin. Fry everything well.
In the meantime, chop the tomatoes finely and add them to the pan, then add the fond, the wine, the strattu and erbe Italiano.
Cover and leave to simmer for 3 to 4 hours. Bring a large pan of salted water to the boil and cook the pasta until it is al dente. Drain and rinse with hot water, add olive oil, salt and pepper. Spoon the pasta into a dish and ladle the stufata over it, grate the pecorino on top and garnish with rocket. If preferred, drizzle a little olive oil and balsamic vinegar over the dish.