Pasta asciutta can also taste wonderfully fragrant and tender. And because it's spring: without tomatoes for once!
Cooking time: 1 hour 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | Fawn shoulder (or lamb shoulder) |
| 1 | Onion | |
| 1 | Carrot | |
| 1 | stick | Celery |
| 120 | ml | White wine |
| 1 | twig(s) | Rosemary |
| 1 | twig(s) | Thyme |
| 1 | Garlic clove | |
| 200 | ml | Mascarpone |
| 400 | g | Spinach tagliatelle |
| 2 | Handful of nettles, blanched and roughly chopped | |
| Oregano to taste | ||
| Extra virgin olive oil to taste | ||
| Salt to taste | ||
| Pecorino, grated, to taste | ||
Tip:
Falstaff wine recommendation
Heideboden Reserve Red Organic 2023 - 92 Falstaff Points
Paul Achs, GolsDark ruby, violet reflections, subtle brightening on the edge. Delicately smoky herbal spice, preserved black cherries, delicate hint of licorice and orange zest. Juicy, elegant and freshly structured, red cherries, mineral, lively, easy-drinking style, already approachable, a light-footed food wine.
weinwelt.at, 11,99 Euro
