Whitsunday Times - - LIFE -

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.

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