members recipes

Ingredients
(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

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