Recipe by Alessandro Mecca: Ziti, peperone crusco, lamb sweetbread and pecorino cheese
Ingredients for 4 people
- 280 g ziti
- 6 peperoni cruschi
- 80 g of lamb sweetbreads
- 50 g of pecorino lucano cheese
- 50 ml milk
- 1 clove of garlic
- 7 g of parsley
- A knob of butter
- Grated lemon peel
- Pepper to taste
Procedure
Soak the cruschi peppers in water to soften them. Pass them through a centrifuge and make a concentrated water from them, which, once seasoned with chopped garlic, grated lemon and parsley, should be reduced over low heat.
In a pan, brown the lamb sweetbreads with a knob of butter and braise them until cooked through.
Grate the pecorino cheese, put it in a small pan with milk bringing it to 60°C and make a fondue.
Lower the pasta, cook it for 10 minutes, and afterwards stir-fry it on the stove with the concentrated crusco bell pepper water.
Dish composition
Arrange the pasta on the plate, lay the lamb sweetbreads on top, and drip the pecorino fondue on top.
Photographs are by Lido Vannucchi
