Ingredients for 4 people
16 Quadrelli with lamb and thyme
Extra virgin olive oil (EVO)
For the Parmesan sauce:
100 g grated Parmesan
100 g water
A pinch of dried thyme
Cooked must (mosto cotto) to taste
Fresh thyme for garnish
Procedure
Prepare the sauce in a bain-marie by mixing the Parmesan well with the water and cook until you obtain a smooth cream; always stir with a whisk and add the dried thyme. Boil the Quadrelli with lamb and thyme for 4 or 5 minutes in already salted water. Drain them and toss them in a pan with a tablespoon of EVO oil and 1 tablespoon of cooking water. Place the Parmesan sauce on a warm serving plate. Arrange the Quadrelli on top and decorate with a few drops of cooked must and some sprigs of fresh thyme.
