Pipe Rigate Tricolore

Tagine de souris d'agneau aux petits pois et aux artichauts


  • 4 Lamb shanks
  • 800g of Panzani Pipe Rigate Tricolore
  • 250g of shelled peas
  • 4 artichoke hearts
  • 150g of onion
  • 1.5cl of table oil
  • 1.5cl of olive oil
  • 4g Pepper
  • 4g
  • de gingembre 12g
  • de Curcuma 1
  • gousse d'ail 2g
  • Sel 15g
  • de coriandre et persil haché ¼

Preparations steps

  • 1. Sweat the onions in a little pot along with the olive oil and lamb shanks, add the spices, coriander, parsley, candied lemon, and after browning add 1 litre of water and allow to cook for 40 mins, then add the peas and artichoke hearts and cook for another 15 mins
  • 2. Cook the pasta in salted boiling water and 1.5 cl of table oil for 20 minutes. Drain
  • 3. Meanwhile, fry the lamb shanks in well-heated table oil until golden brown
  • 4. Pour the pasta into a serving dish, drizzle with sauce, and stir together so that the juice seeps into the pasta, and arrange the lamb shanks on top along with the artichokes and peas
  • 5. Garnish with cherry tomatoes.

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