GOAT SHOULDER TROFIE
SERVES: 6 Ingredients
500g braised goat shoulder 300ml braising liquid 70g pecorino sarco 2 tbs chopped parsley 2 tbs chopped chives 1 bunch baby cavolo nero 500g cooked trofie pasta 1 lemon zested
Place the goat meat and stock in a large pot. Reduce broth by half, add cooked pasta and the cavolo nero and stir together. Turn off the heat and add butter, cheese and fresh herbs. Mix vigorously in the pan so it becomes creamy. Grate fresh lemon zest and serve.