INGREDIENTS
2
lbs Lamb shoulder
2 tbsp
Pork fat/manteca
6
Anchovy filets
1 tsp
Aleppo pepper
1
Bay leaf
1
Carrot, small diced ( 1/8"), small
1
Celery, rib small
4 cups
Chard
1
Fennel pollen
6 cloves
Garlic
1
Onion
1 tbsp
Rosemary
2
Eggs
4 cups
Chicken stock
2 tbsp
Tomato paste
1
Lemon juice
18 oz
00 flour
1
Salt
16 oz
Semolina
2 tbsp
Olive oil
1
Olive oil, High quality extra virgin
1 cup
White wine
13 oz
Water
Fiore Sardo, grated (or other aged Italian pecorino)