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recipe • Pasta

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.

Instructions

  1. Prepare the ingredients: Have all the ingredients ready (cut up) before starting.

  2. Sauté the vegetables: Heat olive oil in a pan, then add finely chopped onion and mushrooms. Sauté until softened.

  3. Prepare the lamb meatballs: While the vegetables cook, mix minced lamb with salt, a pinch of pepper, and lightly coat the meatballs in flour.

  4. Cook the base: Once the vegetables are sautéed, pour in the white wine and vegetable broth. Bring to a boil.

  5. Add the pasta: Once the mixture reaches a boil, add the pasta and cook for 5 minutes.

  6. 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.

  7. 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

Plating & Serving

Serve the portion in a deep plate and sprinkle with a little parsley.

A tribute to Peppe, who taught us how to prepare the pasta.