All recipes written by Gordon Ramsay
Meanwhile, prepare the lamb ragout. In a pan, heat a drizzle of oil and fry finely chopped onion, carrots and celery. Add the minced lamb and fry until golden. Pour in the red wine and let the alcohol evaporate.
Add the peeled tomatoes and mash them with a wooden spoon. Add the garlic, salt and pepper to taste. Leave to simmer for at least 1 hourturning occasionally.
1) Knead semolina with sparkling wine and egg yolks for 5 minutes, wrap the dough in foil and let it rest for 30 minutes. Peel the potatoes, cut them into small cubes and immerse them in cold water. Resume the pasta, roll it out into sheets of 2 mm thick and make the spaghetti with the special die of the machine (or use the guitar, if you have it, pressing the strips of dough with a rolling pin). Flour lightly the spaghetti and continue until the dough is finished.
2) Transfer potatoes in a pan with cold water, bring it to the boil, add salt, add the pasta and boil it with the potatoes for 3-4 minutes. Drain all, keeping the cooking water aside.
3) Melt the butter in a pan, add 1 ladle of the water from the pasta kept aside and emulsify over a high flame. Relocate pasta and potatoes, drained, mixed and distributed on plates. Let it cool down And completed with caviar and a pinch of turmeric.
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To prepare pasta alla chitarra and octopus ragout, cut the octopus tentacles into small rounds; collect them cold in a saucepan with 3 tablespoons of oil, the whole garlic clove, the chilli pepper, the tomato puree and the saffron.
Bake on low heat for 25 minutes after boiling; if necessary, add a little water. At the end, add salt if necessary.
Boil in the meantime, drain the pasta and season it with the ragù and chopped parsley.
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