TORTIGLIONI WITH MUTTON GENOVESE AND AGED RICOTTA

INGREDIENTS

MUTTON GENOVESE

• 1 kg Montoro onion
• Onion powder, to taste
• 1 kg Boneless sheep leg
• 10 g Tarragon
• 10 g Basil
• 2 Bay leaves
• 150 ml White wine
• Salt to taste
• Black pepper, to taste

PASTA

• 320 g Barilla Al Bronzo Tortiglioni
• 80 g Mutton for tartare
• 150 g Mutton stock
• Aged ricotta cheese, to taste
• 1 Untreated finger lime
• EVO oil, to taste

PREPARATION

MUTTON GENOVESE

1. Gently sauté the onions in a pot until they become soft and translucent. In a separate pan, brown the meat with salt and pepper until lightly golden, then transfer it to the pot with the onions. Add the bay leaves, tarragon and basil. Pour in the wine and allow to evaporate, then add a ladleful of water and continue cooking over low heat with the lid on, stirring occasionally, until the meat is tender and the sauce thickens.

PASTA

1. Bring a large pot of salted water to the boil and cook the tortiglioni until al dente. Drain and toss directly in the meat sauce, mixing the flavours well. Serve the tortiglioni on the plates, top with some more genovese sauce and finish with the tartare, grilled onion powder, tarragon leaves, grated aged ricotta and a few drops of finger lime.