Born in 1984, Luciano Monosilio is beloved in the capital city of Italy. That’s because, beyond his incredible culinary experiences (with the likes of Pierangelini, Uliassi, Crippa...), Monosilio has also worked in some of the city’s most important establishments like Roscioli, Tordo Matto and above all, Pipero al Rex (presently known as Pipero Roma). And since September 2018, he has now started his own business, opening Luciano Cucina Italiana, a trattoria specializing in pasta – both fresh and dry varieties – which the chef (of Abruzzo origins) celebrates not only with his legendary carbonara, but also with other classic ‘Capitoline’ classics and contemporary recipes. "Pasta means simplicity: the stationary mixer to knead is an aid – the machines to cut it too – but all it takes is a rolling pin and a knife to prepare it,” Monosilio explains.
Mistakes to avoid
Shall we start with the flour? "For the pasta at my restaurant – whether I want to make fresh, dry or egg pasta – I use only durum wheat semolina flour. This can also be used at home, but it takes more time and more physical energy to knead the dough (without the stationary mixer). Type ‘00’ flour made from soft wheat are very good. Why not try it now that we have plenty of time? My advice: don't forget to wet the flour with lukewarm water in order to develop a more glutenous mesh.”
Mistakes to avoid? "The salt should be used at the beginning of the process, dissolving it first in the water so that the annoying crystals do not form on the dough. Then the temperature of the dough is important; once you have left it to rest, it must be taken out of the fridge. It must be cold because it allows easier processing.” Having said that, enjoy Luciano's delicious recipe: lamb tortelli with cream and mint. Basically Easter in a plate!
The Recipe: Lamb Ravioli with Cream and Mint by Luciano Monosilio
Serves 4
Ingredients:
For the egg pasta
11 oz flour
7 oz semolina flour
8 whole eggs
For the lamb stuffing:
1 lb lamb shoulder
1 carrot
1 celery rib
1 onion
1 clove of garlic
11 oz mint
Salt and pepper
For the seasoning:
11 oz fresh peeled mint
Salt
Pepper
For the pecorino cream:
1 lb pecorino cheese
9 oz egg whites
4 oz fresh cream
For decoration:
6 mint leaves
Method:
Mix the ingredients for the egg pasta by hand and let the dough rest in the fridge for two hours. Then roll it out very finely. Make half-moon tortelli shapes and add the lamb filling.
For the filling:
Clean and bone the lamb shoulder. Sauté with celery, carrot, onion, garlic, mint, salt and pepper until soft. Remove the meat by hand and season with mint leaves (cut into strips). Once the tortelli are closed and cooked in boiling salted water, sauté them in a pan with a little cream to create a creamy base for the dish.
For the pecorino mousse:
Put the pecorino in a bain-marie of 140°F. Add the egg whites and transfer the mixture to a sieve to filter. Return to the bain-marie and cook at 140°F for 20 minutes. “Spray” onto the tortelli and decorate with mint leaves.