TORTIGLIONI WITH MUTTON GENOVESE AND AGED RICOTTA
- MUTTON GENOVESE
- Montoro onion
- Onion powder, to taste
- Boneless sheep leg
- Tarragon
- Basil
- Bay leaves
- White wine
- Salt to taste
- Black pepper, to taste
- PASTA
- Barilla Al Bronzo Tortiglioni
- Mutton for tartare
- Mutton stock
- Aged ricotta cheese, to taste
- Untreated finger lime
- EVO oil, to taste
Tortiglioni
CHEF'S NOTE
Fabio Silva - Derby Grill – Hotel de la Ville
“La Genovese originated in the Aragonese period, when Genoese cooks in the taverns of the port of Naples would prepare a meat and onion sauce for sailors. Mainly eaten on Sundays, this dish is a symbol of patience and conviviality, which I interpret in homage to my origins, using both cooked and raw mutton.”