Pasta with Lamb and SaffronA Recipe from Christine Smallwood's An Appetite for Umbria
Not just saffron and lamb, but also wild fennel, and Marsala wine, in this unusual pasta recipe from Spoleto in Umbria.
Umbrian cuisine is most famously characterised by two products: pork and truffles. Both of them come from Norcia. The pork comes from the black Umbrian pig, and is often made into sausages or preserved. The much prized black truffles grow widely here and frequently feature in all sorts of dishes. They’re celebrated each year in Norcia’s black truffle festival. An Appetite for UmbriaBut there’s more to the food of Umbria than that – and the full variety of the cuisine is celebrated in Christine Smallwood’s book An Appetite for Umbria (pub. BDP, £19.99). This recipe (which appears here with permission), is for pasta with lamb, saffron and wild fennel. It comes from Il Panciolle, a restaurant in Spoleto, which has a terrace with fabulous views over the surrounding countryside. The recipe uses garganelli pasta but if you can’t get that then any short pasta, such as penne or maccheroncini, will do. Garganelli Pasta with Lamb, Saffron and Wild Fennel - RecipeIngredients Serves 4
Method
In the book, Christine Smallwood suggests that you drink a full bodied White or a young Red wine with this Umbrian dish. Perhaps some Cervaro della sala Castello della Sala Antinori (white) or Montefalco Rosso Antonelli (red). Another Umbrian recipe you might like to try is Chianina beef with Sagrantino Sauce. You can also enjoy recipes from Christine Smallwood's companion book to this title: An Appetite for Puglia.
The copyright of the article Pasta with Lamb and Saffron in Italian Cuisine is owned by Rebecca Ford. Permission to republish Pasta with Lamb and Saffron in print or online must be granted by the author in writing.
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