Ground lamb
Ground lamb can dress chitarra pasta, as in an Abruzzese producer’s contemporary recipe with rosemary and fried artichoke.
- Meat
- Lamb
- Form
- Ground
- Recipe reference
- Chitarra with lamb ragù
At the table
Pastificio Cocco’s version uses ground lamb leg cooked with butter and rosemary, then finishes the chitarra with fried artichoke. The producer presents the dish as a contemporary combination.
Our suggestion: match the meat’s preparation to the recipe. A ragù made with diced lamb is not evidence for the same result from ground lamb, and the generic ingredient does not imply an Apennine farm origin.
