Sagne in Goat Broth

Pour four liters of cold water into a large pot. Add the celery, carrots, unpeeled garlic, and peeled onion, then prickle the onion with the whole clovesFinish with a pinch of coarse salt and freshly ground pepper, so that the aromas begin to gradually transfer into the liquid.

Place the goat meat in cold, flavored water and bring slowly to a boil. Cook for about three hours over medium heat, maintaining a steady, but not too vigorous, boil. The broth is ready when the meat is tender and the liquid has acquired an intense aroma and the flavor of the herbs.

Place the shelled borlotti beans in a separate pot with unsalted water and add the bay leavesBoil for about forty minutes, checking for doneness: the beans should be tender in the center but still whole. Drain carefully once cooked.

Clean the mushrooms, removing any dirt, and slice them evenly. The slices should be of uniform thickness, so they can cook quickly in the broth without falling apart and will retain a distinctive texture in the finished dish.

Strain the goat broth through a sieve and transfer it to a clean pot. This removes any solid aromas and impurities, leaving a clearer liquid ready to accommodate the ingredients.

Add the drained beans and sliced ​​mushrooms to the strained broth. Bring the liquid to a boil and cook for five minutes, maintaining a constant temperature. The mushrooms should soften and the broth should begin to develop a fragrant aroma, while the beans will help to thicken it.

Join the sagne Add the fresh pasta directly to the pot with the broth, beans, and mushrooms. Continue cooking for another five minutes, or until the pasta is tender but still firm. Maintain a moderate boil and stir gently to avoid breaking the sagne.

Distribute the sagne in goat broth in the dishes and complete with the pecorino grated. Serve immediately, once the broth is piping hot and the pasta retains its texture; the cheese will add savory flavor and a bold note to the overall taste.