Chitarra with lamb ragù and fried artichoke
Serves 4
Method
Melt the butter in a wide pan over medium heat. Add the ground lamb and rosemary, breaking the meat into small pieces. Cook, stirring, until the lamb is fully cooked and has reached 71°C (160°F), measured with a food thermometer, then season with salt.
Remove the artichoke’s tough outer leaves and trim the stem. Cut away the tough leaf tips, halve the artichoke and remove the choke. Slice the tender parts thinly.
Heat the seed oil in a separate pan. Fry the artichoke slices in small batches until crisp and golden, then lift them onto absorbent paper and lightly salt them.
Cook the egg chitarra in plenty of salted boiling water according to the package instructions. Drain and toss it in the pan with the lamb ragù. Remove the rosemary stem.
Divide the pasta among the plates and finish with the fried artichoke. Serve immediately.
