Ragù of lamb with cicoria and pecorino
The wonder of this ragù of lamb with cicoria and pecorino is the intensity of flavours. The amber coloured sauce contains all the goodness of one hour simmering in the company of lean meat and a few secret herbs and ingredients that are replaced with bitter leaves and mild sheep cheese just before serving.
1 lean lamb cutlet
Flour for dusting
1 clove of garlic
1 sprig of fresh rosemary
1 filet of anchovies
500 ml meat stock
200 g cicoria (spinach can be used instead)
3 tbsp pecorino cheese
Olive oil, salt and pepper
Remove excess fat from the lamb cutlet and dust it lightly with flour.
Fry the lamb with a clove of garlic for a few minutes.
Add rosemary, anchovies, peperoncino and meat stock to the casserole, and let the dish simmer under lid for about one hour.
Remember to check on the meat occasionally, and add more liquid if it starts to dry out.
When the meat falls apart if you poke it with a spoon, the ragù is done, and you can remove garlic, peperoncino and rosemary.
Clean and chop the cicoria.
Grate the pecorino and stir cheese and green leaves into the stew.
Sprinkle with chopped parsley before serving.
Ragù of lamb with cicoria and pecorino should be served with (preferably homemade) fini fini pasta.