INGREDIENTS: 400 g of noodles, 300 grams of lean lamb, artichokes, 4, 50 g onion, 50 g carrot, 50 g celery, vegetable stock 800 ml, 50 ml white wine Vermentino, 1 clove of garlic 1 sprig of thyme, 1 bay leaf 4 tablespoons of oil Ages 60 g pecorino cheese, salt and pepper.
Cut the flesh into chunks of lamb, brown it in a pan with olive oil, a clove of garlic and herbs. Pour the white wine, then add the celery, carrot and onion and thinly sliced artichokes.
Pour the broth and cook for 25-30 minutes, moistening if necessary with another hot stock.
Cook the fettuccine in boiling salted water and pour the sauce with a ladle of cooking water.
Jump for a few minutes with a sprinkling of pepper and a little thyme. Serve with pecorino shavings.