Recipes from our food followers: Pappardelle with lamb with Mafalda bacon, Oriana Ciracò saffron pistils

Pappardelle for 4 people

1 shoulder of lamb

1 slice of Mafalda bacon

1 clove of garlic

4 sage leaves

40g flour

80 g fresh grated pecorino

50g grated aged pecorino

50g extra virgin olive oil

Saffron in pistils



Beat the lamb with a knife and then mince the most fibrous part twice with the garlic and sage. Mix the meat with the bacon @LardodiColonnataIGPMafalda cut into cubes and brown with 1 drizzle of oil in a saucepan. Add the flour, mix and cook by adding a little boiling water to ladle where you have previously dipped the saffron pistils. Season with salt. Cook the pappardelle in plenty of salted water. Drain them al dente and toss in the casserole with the meat sauce and the bacon together with the two types of pecorino. Add 1 ground pepper and a few saffron pistils.

I recommend this dish for a festive Sunday, you will make a great impression!

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