This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture
- 1 3/4 pounds lamb, deboned
- 4 eggs
- 1/2 cup (50 grams) prosciutto, sliced in strips
- 1/4 cup extra virgin olive oil
- 3 tablespoons tomato sauce
- 1/4 cup Pecorino (Romano, Sardo, or Toscano), grated
- chopped garlic, parsley, salt, and pepper (to taste)
- one package (454 grams) “pastina” (look for Punte d’ago, Ditalini, Acini de pepe, or Anelli)
Hard boil eggs (approximately 13 minutes). Allow to cool, remove shells, and cut into small pieces. Cut raw lamb into very small pieces (be sure to strain all drippings from cut pieces).
In a large pan over medium heat, add olive oil and chopped garlic. As soon as the garlic is soft, remove from the pan and add lamb pieces. Lower heat and brown lamb slowly. Add tomato sauce and simmer for a few minutes. Add prosciutto strips, 2 tablespoons of water, and a dash of salt. Stir and simmer for a few minutes.
In a pasta pan, bring to water to boil, add a tablespoon of salt and stir. Return to a boil and add pastina. Cook according to package directions.
Drain the pastina. In a large pan, add the pastina and the lamb mixture. Add a dash of pepper, finely chopped parsley, and chopped eggs. Sprinkle Pecorino on top.
Serves 4 to 6