Hand-rolled pappardelle with lamb ragù, porcini and Parmigiano 🍄
pappardelle, hand-cut daily.
Pairs well with 2020 Moscone Nebbiolo d’Alba, Piedmont Italy.
Pappardelle con ragù di agnello – Mt. Leura lamb ragù slow-cooked with porcini mushrooms, carrot, garlic, sage, soave, sugo and Parmigiano Reggiano.
The word pappardelle originates from the Italian verb pappare, meaning “to gobble up”, a perfect name for this plate-licking dish. Originating from Tuscany, pappardelle are large, broad flat ribbons of pasta, similar to wide fettuccine. Their shape makes them excellent at picking up sauce.
Our pappardelle are hand-rolled then hand-cut daily in Little Black Pig’s kitchen, using local 00 flour.
Our ragù is slow-cooked for 6-hours in a stone-deck oven with porcini mushrooms, carrot, garlic, sage, soave and sugo. The main ingredient is Victorian lamb, plump from the fertile soil of the recently extinct volcano, Mt. Leura near Camperdown, 3-hours south-west of Melbourne.
Tomatoes aren’t in season, so to use fresh would offend the ethos of Little Black Pig. Instead, we use Mutti tomatoes that have been sourced from the same Parma farmers for the last 120 years.
Parmigiano Reggiano, freshly grated at the end and tossed generously through each plate, brings a rich creamy texture to the already silky pappardelle. The warmth of the pasta enhances the umami flavour of the cheese.
This menu’s pappardelle con ragù di agnello will be available until Sunday 21st of July.
Tiramisu della Nonna – traditional, decadent and creamy flavours of chocolate and coffee mixed with a cocktail of sweet liquors, layered with cream and ladyfingers.