Tortiglioni pasta with lamb ragù on a pepper mousse with crispy bread | Italian Pasta De Cecco Recip

Ingredients

• 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