Chef: Heinz Beck

Conchiglioni rigati with kid goat meat and artichoke

  • 4 pessoas
  • dificuldade


  • 240 g De Cecco Conchiglioni rigati no. 126
  • 6 artichokes
  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 50 ml white wine
  • 150 ml broth
  • 250 g kid goat loin, fat removed
  • Chili pepper
  • 1 sprig mint
  • 25 g parmesan
  • 25 g sweet pecorino Romano cheese
  • Black pepper
Conchiglioni Rigati n° 126


Clean and thinly slice the artichokes. Sauté them in a skillet with extra virgin olive oil and one clove of garlic. Add some of the white wine and sauté until cooked. Cut the kid goat meat into 0.5-centimetre cubes and sauté for a few seconds in some extra virgin olive oil, a clove of garlic and the chili pepper. Add the rest of the white wine and allow it to fully cook out. Add the broth and simmer until half of it is reduced. Add the artichokes and finely chopped mint. Add the pasta cooked al dente and mix in the parmesan, pecorino cheese, extra virgin olive oil and black pepper.