Chef: Heinz Beck

Mezzi rigatoni with lamb and artichokes in a ricotta sauce

  • PT100M 100min
  • Difficulty


  • 220 g0SXE026
  • 50 g carrots
  • 50 g of celery
  • 3 artichokes
  • 300 g of lamb
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves garlic
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 bay leaf
  • 50 ml of white Wine
  • 1,5 L of meat stock
  • white Sarawak pepper
  • 150 g of sheep's milk ricotta
  • 40 ml of extra virgin Olive oil
Mezzi Rigatoni n° 26


For the saucePeel and dice the onion, carrots and celery. To obtain the single“ hearts”, clean the artichokes, ensuring that all the tough leaves have been eliminated and scoop out any “hair” from each centre. Dice the hearts the same size as the vegetables and set aside.  Likewise, cube the lamb to that same size and sauté it in extra virgin olive oil, together with 2 cloves of garlic and a sprig each of rosemary and thyme. Moisten with 50ml of white wine and allow to evaporate. Add the brunoise of the celery, carrots, onion and artichokes. Moisten with the hot meat stock until fully cooked. Just before it is fully cooked, add the bay leaf and salt and white Sarawak pepper to taste.For the artichoke chipsUtilising just the artichoke heart prepared as before, cut it into very fine slices, salt lightly and fry them in extra virgin olive oil.To make the ricotta sauceHeat the milk in a pan at a temperature of no more than 70C° C. Add the sheep's milk ricotta and blend with a blender until the sauce is fluid and smooth in texture. Add a little salt.For the mint oilBlend the mint leaves with 40ml of extra virgin olive oil and a pinch of salt. To finish the dishCook the pasta in salted and boiling hot water and drain it al dente. Mix the cooked pasta with the braised lamb. Arrange the ricotta sauce and mint oil on the serving plates. Carefully place the pasta on top and garnish