Sagne 'Ncannulate con Sugo di Agnello Leccese
Salento, Puglia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Salento, Puglia
II
Description
Long, wide, twisted semolina ribbons from the Salento peninsula — sagne 'ncannulate (literally 'wound around a cane') — coiled around a thin rod to create their characteristic hollow twist, then dried and served with a slow-braised lamb shoulder ragù seasoned with bay, wild fennel, and a hit of dried chilli. The pasta is among Italy's oldest forms, predating extruded formats.
III
The Thread
—Hand-rolled semolina pasta twisted around a rod, dried before cooking Calabria
—Long-cooked lamb shoulder with fennel and bay as shared Mediterranean pastoralism Moroccan
—Wide semolina ribbon pasta paired with a bold legume or meat sauce Basilicata
IV
Flavour Context
Wheaty, firm pasta with satisfying chew, blanketed in iron-rich lamb ragù perfumed with fennel and bay — the ancient pastoral cooking of the heel of Italy
Pillars V — VII
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