Khorasan Kamut linguine with white meat ragù, almonds on buffalo mozzarella and Sichuan pepper

 

Ingredients for 4 people:

280 g linguine
80 g unpeeled toasted almonds flakes
100 g buffalo mozzarella
50 cl full fat milk
20 g Sichuan pepper
vegetable stock
salt
extra virgin olive oil

For the ragù:

100 g chicken
100 g pork

100 g rabbit
1 shallot
1 carrot
1 celery stick
laurel

Heat olive oil in a frying pan and add the finely chopped vegetables. Add the ragù of mixed meats and cook it at a high heat. Dash with vegetable stock, add the laurel and cook for a further 10 minutes. Add the ground Sichuan pepper. Mix the mozzarella with milk using a blender until it becomes a smooth cream. Cook the pasta and mix with the ragù. Lay the mozzarella on a plate and the pasta on top and sprinkle with almonds flakes.