Paccheris stuffed with roast lamb and mascarpone sauce

Paccheris stuffed with roast lamb and mascarpone sauce
 
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This recipe was uploaded
by vacendak

 
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Ingredients

Ingredients
Method
 
  • (serves 4)
  • 12 paccheris (also rigatonis)
  • for roast lamb:
  • A shoulder of lamb
  • extra virgin olive oil
  • salt and pepper
  • 6 cloves garlic
  • white wine
  • water
  • for mascarpone sauce:
  • 250 grms mascarpone cheese
  • extra virgin olive oil
  • salt and pepper
  • a handful of basil leaves
To roast the lamb, spread the shoulder with oil, salt and pepper. Place on a tray oven (preheated to 180º Celsius (350 º Fahrenheit)), add the cloves of garlic with the skin, a splash of white wine and half a glass of water. Cook for one hour (or 40 minutes per 1 / 2 kilo).

Cook the paccheris in salted water for 10 minutes.

In a fry pan with a splash of olive oil, mix the mascarpone cheese with a little salt, pepper, and chopped basil leaves.

Chop the lamb. Fill the paccheris with the lamb. Sauce on top.

Garnish with basil leaves

Paccheris stuffed with roast lamb and mascarpone sauce

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This recipe was uploaded by vacendak

 
 

Method


To roast the lamb, spread the shoulder with oil, salt and pepper. Place on a tray oven (preheated to 180º Celsius (350 º Fahrenheit)), add the cloves of garlic with the skin, a splash of white wine and half a glass of water. Cook for one hour (or 40 minutes per 1 / 2 kilo).

Cook the paccheris in salted water for 10 minutes.

In a fry pan with a splash of olive oil, mix the mascarpone cheese with a little salt, pepper, and chopped basil leaves.

Chop the lamb. Fill the paccheris with the lamb. Sauce on top.

Garnish with basil leaves
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