Lamb tortelli with cream and mint by Luciano Monosilio – Italian Cuisine

Lamb tortelli with cream and mint by Luciano Monosilio

Put together the shoulder of lamb and the skill with the egg pasta – not only filled – by Luciano Monosilio and here is a fresh and delicious recipe. "If you don't try your hand at the pastry and the rolling pin now …" provokes the brilliant Roman chef

Luciano Monosilio, born in 1984, is very popular in the capital. Because beyond important experiences (with Pierangelini, Uliassi, Crippa …), he worked in important places such as Roscioli, Tordo Matto and above all Pipero al Rex (later become Pipero Roma). From September 2018 he started his own business, opening Luciano Italian Cuisine, a restaurant where one of the pillars is represented by pasta, both fresh and dry, which the chef of Abruzzo origin not only celebrates with its legendary Carbonara, but also with the other classic capitolini and with contemporary recipes. "Pasta means simplicity: the planetary mixer is a help, the machines to cut it too, but a rolling pin and a knife are enough to prepare it," he explains.

Mistakes to avoid

Let's start with flours? "For those of my restaurant, who want to make fresh, dry or egg pasta, I only use those of durum wheat flour. They can also be used at home, but it takes more time and more physical energy to mix, in the absence of a planetary mixer. Those are fine 00 of soft wheat. But I say that if you don't try now that we have a lot of time available … I recommend: do not forget to wet the flour with warm water in order to develop more the glutinic mesh . Mistakes to avoid? "Salt must be used at the beginning of the processing, dissolving it in the water so the annoying crystals do not form on the sheet. Then it is important the temperature of the dough: when after letting it rest, it must be taken out of the refrigerator, it must be cold because it allows easier processing . That said, have fun with a delicious Luciano recipe: Lamb tortelli with cream and mint. Practically Easter!

Ingredients for 4 people

For the egg pasta
300 g of 00 flour
200 g of semolina
8 whole eggs

For the lamb filling
400 g of lamb shoulder
1 carrot
1 celery stick
1 onion
a clove of garlic
300 g of mint
salt and pepper

For the dressing
300 g of fresh peeled mint

For the pecorino cream
500 g of pecorino
250 g of egg white
100 g of fresh cream

6 mint leaves


Knead the egg pasta ingredients by hand, leave to rest in the fridge for two hours, spread very finely. Then close the half-moon-shaped tortelli with the lamb filling.
For the filling: clean and bone the shoulder. Cook it with celery, carrot, onion, garlic, mint, salt and pepper until soft. Fray the meat by hand and season with the mint leaves, cut into strips. Once the tortelli are closed and cooked in water, they should be stir-fried with a little cream to create a creamy base for the dish,
For the pecorino mousse: put the pecorino in a thermo mix – like the Thermomix – at 60 degrees. Once the egg whites are added and filtered, the mixture is put in a siphon and kept in a water bath at 62 degrees for 20 minutes. Then it is sprayed on the tortello and decorated with mint leaves.

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