Needle Macaroni With Lamb

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Konoba Giardin’s Needle Macaroni

February 2, 2015 by: Kristin Vukovic Croatia

pag's needle macaroni
 
Author:
Recipe type: meat
Serves: 8-10
 
Ingredients
Macaroni:
  • 500 grams flour
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 cup water
Meat sauce:
  • ⅓ cup olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1-2 garlic cloves, crushed
  • 2-3 teaspoons paprika
  • 500 grams minced or finely-chopped lamb
  • 1 cup beef broth
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon black pepper, freshly ground
  • 3-4 tablespoon parsley leaves, chopped
  • 1 teaspoon oregano leaves, chopped
  • 1 teaspoon sage, chopped
  • salt to taste
Instructions
Macaroni:
  1. Mix all ingredients and make a stiff dough.
  2. Let it rest 15-20 minutes, then cut small pieces.
  3. Wrap each piece of dough around a skewer and rub between your palms to form macaroni.
  4. Take off and place onto a clean cloth; repeat with remaining dough.
  5. When everything used, cook macaroni in salted water in 3-4 batches (they will come to the surface; boil for a couple of minutes more).
  6. Take them out and place onto oiled serving plate.
Meat sauce:
  1. Heat oil, sauté onion, then add other vegetables.
  2. Mix well and add meat and spices.
  3. Cook until meat looses its pink color.
  4. Add broth and canned tomato paste, season to taste.
  5. Cook for 5-10 minutes.
  6. Spoon meat sauce over the macaroni.
  7. Sprinkle with shaved Paški cheese, available at Cromade.com.

 

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