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Ravioli of lamb shoulder with anchovy dressing
Fruit and vegetables
3
celery
sticks, chopped
1
onion
, chopped
2
carrots
, peeled and chopped
2
rosemary
sprigs, left whole
2 heads
garlic
, cut in half
1
garlic
clove, minced
handful fresh flatleaf
parsley
leaves, chopped
handful fresh
mint
leaves, chopped
Tins, packets and jars
6–8 anchovy fillets
6 anchovy fillets
4
pasta
sheets, ready rolled or homemade
Cooking ingredients
4 tbsp
olive oil
2
bay leaves
1 tbsp
tomato purée
4 tbsp
olive oil
1 tbsp Chardonnay or moscatel wine
vinegar
Dairy, eggs and chilled
100g
pecorino
cheese, grated
Meat, fish and poultry
½
lamb shoulder
Other
1 litre/1¾ pints chicken or
lamb stock
500ml/18fl oz Italian
red wine
Back to recipe
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