Maccheroni alla Chitarra con Ragù d'Agnello Abruzzese
Abruzzo
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Abruzzo
II
Description
Square-section spaghetti cut on the 'chitarra' (guitar) — a wooden frame strung with parallel steel wires — dressed with a slow-cooked lamb ragù fragrant with tomato, sweet pepper, rosemary and saffron. The chitarra gives the pasta a rough, porous surface that grips the chunky ragù better than smooth factory pasta. The lamb ragù is a direct link to the pastoral traditions of the Gran Sasso and Maiella highlands.
III
The Thread
—Lamb ragù with saffron on handmade pasta — same pastoral tradition of sheep farming expressed through pasta and slow-cooked lamb Sardinian
—Thick handmade pasta with lamb ragù — central Italian pastoral pasta tradition with different pasta form Umbrian
—Square-cut egg pasta (hilopites) with lamb stew — structural and cultural parallel in the pastoral use of lamb with egg pasta Greek
IV
Flavour Context
Rich, deeply savoury lamb with saffron's floral warmth; sweet pepper's smokiness; the porous chitarra pasta grips every drop of the ragù — a dish that embodies the Abruzzese mountain table
Pillars V — VII
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