White wine, anchovy and lamb shoulder ragu with pappardelle recipe.

Ingredients

• 1tbsp olive oil
• 2tsp fennel seeds
• 1tsp chilli flakes
• 2 rosemary sprigs, needles finely chopped
• 50g anchovies
• 2 banana shallots, finely sliced
• 4 garlic cloves, finely sliced
• 300g cooked lamb, (slow cooked shoulder preferable, but any roast leftovers will work)
• 150ml white wine
• 150ml chicken stock
• 300g pappardelle (fresh or dried)
• ¼ bunch chopped parsley
• 15g Parmesan, plus extra to serve

Method

Heat your oil in a pan and add the fennel seeds, chilli flakes, chopped rosemary and anchovies. Stir until the anchovies have dissolved into a paste (they will spit a little).

Next, add the shallots and garlic and cook for a few minutes, until softened, stirring often so they don’t burn. Add the lamb, white wine, stock and salt and pepper – be careful with the salt as the anchovies and Parmesan will naturally add salt too. Simmer for 20-30 minutes, depending on how soft the lamb already is. Ideally it will start to break apart, but it’s still ok if it’s slightly firmer.

With 15 minutes left on the ragu, cook the pasta in boiling, salted water according to the packet instructions. Because this shape has more surface area than others, it can take a little longer.

Drain the pasta, reserving a cup of the starchy water. Tip the pappardelle into your lamb ragu and add in the chopped parsley, Parmesan and some of the pasta water to loosen and emulsify with the cheese. Divide between bowls and serve with a sprinkling of parsley, more Parmesan and a good crack of black pepper.

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop