意大利羊颈烩面皮Maltagliati di Pane with Braised Lamb Neck

把面皮材料中的面粉和细面包糠加1茶匙盐混合，然后挖个井口，把鸡蛋和洋莞荽茸倒入，慢慢揉合（约4-5分钟）成面团后，以保鲜膜包扎，收入冰箱1小时。For maltagliati di pane: combine flour, breadcrumbs and 1 tsp fine salt. Make a well in the centre, add eggs and parsley, knead until smooth (4-5 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).

在工作台面撒少许面粉，把醒发的面团杆成3毫米厚，然后以布覆盖5-10分钟， 跟着把面皮切成2.5公分宽长条，再切成钻石形，放在撒了小麦粉的托盘上，让它晾约3小时至干身。Roll out on a lightly floured surface with a rolling pin to 3mm thick, cover with a damp tea towel and set aside to rest (5-10 minutes). Cut into 2.5cm-wide strips with a fluted pastry wheel, then cut into rough diamonds. Lay on a tray lightly dusted with semolina and set aside to dry (3 hours).

把烤炉预热至150°C。Preheat oven to 150°C.

起锅热油，大火把羊颈肉煎3-5分钟至两面转黄后，置放一旁。Heat oil in a large casserole over medium-high heat; add lamb, sear until golden brown (3-5 minutes). Remove lamb and set aside.

把咸猪肉，大葱，西芹，红萝卜及蒜头放入锅，炒约7-10分钟，然后倒入红酒、番茄、高汤及迷迭香，焖煮一会后加入羊肉，加盖以小火炖煮21⁄2 -2 2⁄3 小时。Add pancetta, onion, celery, carrot and garlic to casserole, stir occasionally until golden (7-10 minutes), deglaze casserole with wine, add tomatoes, stock and rosemary and bring to the simmer. Return the lamb, cover and braise in oven until lamb is very tender (21⁄2 -2 2⁄3 hours).

把煮熟的羊肉取出，余汤继续煮约8-10分钟至汁稠。Remove lamb with a slotted spoon and set aside. Simmer braising liquid over medium heat until slightly thickened.

把羊肉拔粗丝，去掉脂肪，放回酱汁里，加入青豆，继续焖煮1分钟后加入醋，保温。Coarsely shred lamb (discard fat and sinew), return to sauce with peas, simmer until just tender (1 minute), add vinegar and keep warm.

与此同时，煮大锅加盐滚水，把面皮烫3-4分钟至熟，但不要过软，然后滴干，保留约30毫升的水份，一起放入羊肉锅里，搅拌均匀即可。吃时撒上羊芝士和帕美森芝士茸。Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (3-4 minutes), drain (reserve 30ml pasta water), return to pan with pasta water and lamb and toss to combine. Serve hot scattered with pecorino pepato and parmesan.