Chef: Heinz Beck

Tortiglioni pasta with lamb ragù on a pepper mousse with crispy bread

  • 4 servings
  • Difficulty


  • 320 g Tortiglioni De Cecco, n° 23
  • 200 g leg of lamb
  • 1 onion, small
  • 1 celery, rib
  • 1 carrot, medium
  • 1 garlic, clove
  • 1 thyme, sprig
  • white wine
  • Chili pepper, 1 pinch
  • Extra-virgin olive oil
  • Salt
  • 3 peppers
  • 25 g cream
  • Taggiasche olives
  • Dehydrated olives
  • 50 g pine nuts
  • Homemade bread
  • Black pepper
  • Crusco pepper finely chopped
  • Fennel with liquorice
Tortiglioni n° 23


Lamb ragù: marinate the leg of lamb in oil and rosemary for 24 hours, remove from the marinade and cut into cubes. Clean, wash and cut the vegetables into cubes. Sauté the vegetables together in a pan with extra-virgin olive oil, the clove of garlic with its skin, the thyme and a pinch of chili pepper. Add the lamb and simmer with the white wine. Cook for approximately 10 minutes adding some meat broth or, simply cooking water when the mixture thickens too much. Pepper mousse: wash the peppers, coat with oil and bake at 180°C for 40 minutes. Once cooked, peel them and blend into a puree. Place the pepper puree, the cream and salt in the whipping siphon with two cream chargers. Dehydrated olives: remove the Taggiasche olives from the oil, dry them and dehydrate them in the microwave oven. Crispy bread: remove the crust from the bread slices and cut the soft inside part into cubes. Sauté in the pan with extra-virgin olive oil, the garlic and the pepper. Dry on paper towels and remove the garlic clove. Season lightly with salt, add the pine nuts, the dried olives and chop everything finely. Dish preparation: cook the pasta ‘al dente’ in abundant salted water, mix with the lamb ragù and season to taste with salt, fennel with liquorice and the grated Grana Padano cheese. Serve the pasta in the dishes, add the pepper mousse and the chopped crusco pepper. Complete the dish by adding the crispy bread.