EASTER MEMORIES

INGREDIENTS

WHIPPED LAMB FAT

• 80 g Lamb fat
• 20 g Butter

LAMB STOCK

• 1 kg Lamb bones
• 1 Celery stalk
• 1 Carrot
• 1 Onion

DRY HAY

• Hay, as required
• PASTA
• 320 g Barilla Al Bronzo Spaghetti
• 1 g Dry hay

PREPARATION

WHIPPED LAMB FAT

1. Place the lamb fat in a baking tray and sweat it in the oven at 170°C until completely melted. Strain the liquid obtained and leave to cool in the refrigerator for at least 3 hours. Bring the fat back to about 40°C and work it with a spatula until it takes on a creamy consistency. Add the softened butter and whip in a mixer with a whisk until it stabilizes. Store in the refrigerator until ready to use.

LAMB STOCK

1. Roast the bones in the oven at 250°C for 20 minutes. Transfer them to a deep saucepan, cover completely with cold water and add roughly chopped celery, carrot and onion. Cook over medium heat for about 4 hours, until reduced by half. Strain the broth through a fine mesh strainer into a smaller saucepan and reduce further by ¾, until you obtain a glossy, thick sauce.

DRY HAY

1. Dry the hay in the oven at 80°C until completely dehydrated. Once cool, blend finely and sift.

PASTA

1. Cook the spaghettoni in boiling salted water. Drain and transfer to a pan with a ladleful of the cooking water and the whipped lamb fat. Stir over a low heat and then plate the pasta, finishing with the hot reduced lamb stock and a sprinkling of dry hay powder. Garnish with sweet and sour tomato peel, marjoram and fennel.