CAVATELLI PASTA AND WELSH LAMB RAGOUT WITH GRANA PADANO | Francesco Mazzei
I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cheffrancescomazzei.com.
Ingredients
- 500g minced lamb
- 1 stick of celery
- 10g white onions
- 10g carrots
- 1 clove of garlic
- 50ml white wine
- 10g herbs (rosemary, thyme, bay leaves)
- 5g mint
- Salt and pepper to season
- 30g Grana Padano (use 10g for decoration)
- 1 table spoon tomato purée
- Splash of extra virgin olive oil
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