Cordicelle with white lamb ragout

For 4 people

For the sauce
1 lamb shoulder and blade weighing 500-600 g
1 juniper berry
2 scallions
1 stick of celery
1 sprig of myrtle
1 sprig of satureja
1 glove of garlic
1 dl of white wine
250 g of ice
2 dl of extra virgin olive oil
salt and pepper

For the cordicelle
250 g of W 300-320 flour
50 g of water
50 g of egg
salt

For the garnish
100 g of tomato coulis
4 sprigs of satureja
50 g of thyme flavoured oil (made by leaving 50 g of whole fresh thyme leaves in infusion in ½ l of extra virgin olive oil, place in a vacuum pack and steam at 68° C for 2 hours. Then filter)
Pecorino cheese scales

For the sauce
Trim the excess fat off the lamb, season with salt and pepper and fry gently in some hot oil for 10 minutes. Chill to 4° C and place in a vacuum pack with the juniper berry, the spring of myrtle and ½ dl of extra virgin olive oil. Steam at 65° C for 5 hours, then chill to 4° C again.
When it is time to make the sauce, heat the vacuum packed shoulder to 18° C, soaking the bag in hot water for 10 minutes. Then extract it and set the cooking juices to one side.
Bone the piece of meat and cut it into cubes, removing all nerves or veins. Gently fry the chopped celery and scallions in a pan, add the scraps and broken bone of the shoulder, and cook for 10 minutes. Add the white wine, leave to evaporate, add the ice and continue cooking for about 15 minutes before filtering and adding salt to taste.
Pour the rest of the oil into a pan, flavour with the clove of garlic and the spring of satureja. Add the cubed lamb, fry, add the cooking juices and then the sauce made from the scraps. Boil everything for 1 minute.

For the cordicelle
Make a fountain with the flour, add the eggs in the middle with the water and a pinch of salt; knead and leave to rest for half an hour, covering with cling film. Divide into 200 g pieces, roll out with a rolling pin to a thickness of 4 mm and push through a wire spaghetti cutter, to make thick, square section spaghetti that look like leather shoe laces.

Meanwhile, cook the cordicelle in plenty of salted water. Drain then and stir in the pan with the sauce. Dress the plate with the tomato coulis, a drizzle of thyme oil, a sprig of satureja and a few scales of Pecorino cheese.