Paccheri al vapore con ricotta dolce e ragù leggero di agnello
This is a recipe from Alta Murgia area.
Ingredients (serves 2)
20 paccheri
500 g ricotta cheese
500 g legs of lamb, pieces
2 liters of tomato sauce
2 yolks
1 stalk of celery
3 carrots
1 onion
3 bay leaves
1 lemon
cinnamon
150 g of sugar
extra virgin olive oil
salt q.b.
pepper q.b.
Sauté chopped celery, carrot and onion in a pan. Add the tomato sauce and bay leaves. When it starts to boil add the pieces of meat and cook until the meat is tender.
In a bowl, mix the ricotta cheese with sugar, lemon zest, a pinch of cinnamon and egg yolks until you get a smooth and creamy mousse.
Boil in salted water paccheri (half cooked), drain and let them cool. Strain the sauce and divide the salsa from the lamb meat that will be frayed. Stuff paccheri with ricotta mousse with the aid of a pastry bag and finish cooking in the oven by covering the pan with aluminum foil for 10 minutes at 160°C. Pull out the paccheri and put them on a plate previously covered with sauce. Sprinkle paccheri with strips of lamb.
