8 oz PIENO Rotini
12 oz boneless lamb leg cut in cubes
600 ml bone broth
3 oz eggplant cut in cubes
3 oz white onion cut in cubes
9 oz peeled tomatoes in cubes
2.5 oz sliced mushrooms
2 tbsp minced garlic
6 tbsp olive oil
½ tbsp thinly cut parsley
1 teaspoon thyme leaves
3 teaspoon salt
¼ teaspoon black pepper
1 tbsp pecorino cheese
Mix 1 ½ tbsp of garlic with 2 tbsp olive oil, thyme, salt and pepper. Marinate lamb in mix (preferably 3 hours).
In a large skillet, sear previously marinated lamb with 3 spoons of olive oil. Set aside.
In same skillet, at medium temperature, heat rest of olive oil with onions and garlic for 5 minutes. Add tomato, bone broth, rosemary and salt. Add cooked lamb. Cook for 30 minutes or until lamb is tender.
Finally add mushrooms, eggplant and cook for 5 minutes at medium heat.
Finish off with parsley and mix well. Turn off heat and let stand for 10 minutes.
Add cooked PIENO Rotini and gently mix.
Add Pecorino cheese. Enjoy.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.