Tofette di Gragnano with mushroom duxelles and lamb meatballs
Tofette di Gragnano, inspired by Pepe Guida's recipe, are paired with a base of typical La Rioja mushrooms and tender lamb meatballs. This dish beautifully blends the flavors of Italian pasta with the rich, earthy notes of Spanish ingredients, creating a delightful culinary experience. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
A tribute to Peppe, who taught us how to prepare the pasta.
PREPARATION INSTRUCTIONS
Prepare the ingredients: Have all the ingredients ready (cut up) before starting.
Sauté the vegetables: Heat olive oil in a pan, then add finely chopped onion and mushrooms. Sauté until softened.
Prepare the lamb meatballs: While the vegetables cook, mix minced lamb with salt, a pinch of pepper, and lightly coat the meatballs in flour.
Cook the base: Once the vegetables are sautéed, pour in the white wine and vegetable broth. Bring to a boil.
Add the pasta: Once the mixture reaches a boil, add the pasta and cook for 5 minutes.
Add the lamb meatballs: After 5 minutes, add the prepared lamb meatballs to the pan. Let them cook with the pasta for an additional 6 minutes, ensuring the pasta is al dente.
Finish the dish: Remove the pan from the heat and stir in butter to create a smooth, glossy sauce.
| 60 g. | Tofette Gragnano |
| 150 g. | Mushrooms |
| 1/2 | Onion |
| 1/2 cup | White wine |
| 200 ml. | vegetable broth |
| 100 g. | lamb meat |
| 1 tsp. | flour |
| a pinch | parsley and salt |
| 1 tsp. | Butter |
HOW TO PLATE
Serve the portion in a deep plate and sprinkle with a little parsley.
