Shepherd’s tagliolini recipe

But read the true story of these tagliolini at the bottom of the page!

A recipe that arises spontaneously, from the home harvest… From the meat produced by my son

Healthy, genuine, satisfying… This should be a good lunch

The tagliolini are made with my eggs, and the semolina from the mill near home

I believe it is a privilege to eat this way, without adding overly processed foods

I have always wanted to indulge in this… It seems I’ve passed the same passion to my children

The good and the beautiful. Life in the open air, the little things

Ingredients

Artichokes, fresh fava beans, minced lamb or sheep

Tools

Pots and pans for cooking the meat and tagliolini…

To make these tagliolini it takes little time… Then the sauce cooks slowly …

Slice the onions thinly, chop the carrots into small chunks, and sauté in olive oil; add the sliced fava beans and artichokes.
After ten minutes of initial cooking, add the minced lamb/sheep; extend with hot water or vegetable broth and cook over low heat for at least an hour and a half. Add liquid if necessary; you should get a white ragù that is not too dry, the onions will be melted and creamy; adjust the salt and finish cooking.
Cook the tagliolini in plenty of salted water, then toss them in the sauce pan while still slightly al dente, a quick toss and straight to the table with a sprinkle of grated pecorino.
Et voilà… Bon appétit!

This sauce keeps for two days in the fridge or three months in the freezer; The ready dish is also delicious the next day, reheated in the pan.