Spizzulus with mutton or lamb ragu (Spizzulus con ragù di pecora o agnello) from Eat Like a Sardinian - Live to 100 (page 145) by Francesco Mattana

Where’s the full recipe - why can I only see the ingredients?

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.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb for mutton, ripe tomatoes for canned chopped tomatoes, and any short pasta shape for spizzulus. You may use the spizzulus recipe on page 80.

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