Morzeddu Di Agnello Delle Putiche Di Catanzaro Recipes

MORZEDDU DI AGNELLO DELLE PUTICHE DI CATANZARO

Steps:

• In a large terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and sauté the salt pork. Brown the lamb-perhaps only half or a third of it at a time-crusting it, coloring it well, then removing it, with a slotted spoon, to a holding plate.
• When the lamb has been sealed, soften the onions and garlic in the fat for 2 or 3 minutes, taking care not to let them color. Add the oregano, the bay leaf, and the chile peppers into the pan and cook another minute before quieting the flame a bit more and adding the tomatoes, the sea salt, the wine, and the sealed lamb. Cover the casserole with a skewed lid and permit it to simmer gently for 1/2 hour or until the lamb has all but melted into the thickened sauce.
• Off the heat, stir in the pecorino. Permit the sauce to cool, cover it, and let it rest an hour or so before a gentle reheating. Carry the casserole to table with a basket of warm, small breads, already split and readied for filling, or some good baker's best crusty rolls. Invite everyone to stuff their little loaves with the tantalizing mash and to drink rough red wine with the thirst of the Catanzarese.

RAGù DI AGNELLO (LAMB)

Steps:

• Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
• Add the meat and brown gently, stirring.
• Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
• Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
• Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
• Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.