CAVATELLI PASTA AND WELSH LAMB RAGOUT WITH GRANA PADANO | Francesco Mazzei

Name: CAVATELLI PASTA AND WELSH LAMB RAGOUT WITH GRANA PADANO | Francesco Mazzei
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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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...

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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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