Lamb ragù from Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta (page 184) by Jenn Louis
- bay leaves
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rosemary
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Malloreddus; Ciciones; Semolina cavatelli; Ricotta cavatelli; Winter squash cavatelli; Gnocchi ricci, single dough method; Gnocchi ricci, double dough method; Cecamariti; Cazzellitti; Farro gnocchi; Ricotta gnocchetti; Potato gnocchi; Pinci; Gnocchi with egg and ricotta; Chickpea gnocchetti; Trofie with wheat bran; Potato trofie; Donderets; Bietole (chard) gnocchi; Potato and sculpit gnocchi; Gnocchi alla Valdostana; Buckwheat and ricotta gnocchi
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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