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Daily recipe: Mafaldelle with lamb ragù and mix of mushrooms

The chef Felice Lo Basso from the restaurant Unico in Milan shows his recipe of 446_g_novembre-2016-mafaldelle-ragu-agnello“Mafaldelle with lamb ragù and mix of mushrooms”

Ingredients

1 lamb’s shoulder ( 1,5kg )

320gr Mafaldelle Leonessa

200gr mushrooms mix

60gr pecorino cheese

40gr tomato concentrate

2 carrots

1 onion

9 cups of extra vergin olive oil

2 glassess of red wine

celery, orange peel, salt and pepper.

Method

Take a pan of oil and brown the lamb’s bone with some celery, carrots and onion. Add one glass of red wine in the middle of cooking and evaporate. Then add 1lt of water and cook for 1 hour. Take another pan with 3 cups of oil and brown carrots, celery and lamb. Pour 1 glass of red wine and evaporate. Then add the tomato concentrate and cook slowly for 2 hour . Cook the mushrooms mix into another pan. Cook the Mafaldelle in boiled salted water then cook all together and add pecorino cheese and grated orange peel on the top.




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