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Tortiglioni Monza style with ricotta flakes and borage flowers

  • 20 minutes
  • Easy
  • First Courses
Chef Daniel Evangelista's recipe winner of the 2015 Pasta World Championship


  • 3 oz tortiglioni, Barilla
  • 3 ½ oz heavy cream
  • oz saffron
  • 3 ½ oz Luganega sausage
  • salt to taste
  • 1 ½ oz Parmigiano Reggiano cheese
  • oz extra virgin olive oil
  • 3 ½ oz whole milk
  • 1 lemon
  • oz borage
  • 1 carrot
  • 1 celery
  • 1 onion
  • 2 stalks parsley
  • 1 handful black pepper
  • 12 cups water


Prepare the ricotta flakes with milk and lemon and store in a fresh place.
Prepare a vegetable infusion with carrot, onion, celery stalk, parsley stems and pepper in grains.

Peel and chop the luganega sausage, sauté in extra virgin olive oil, pour in the cream and saffron, add the pasta and cook it by constantly adding the vegetable infusion using the risotto making technique to achieve cooking.
Once plated garnish with ricotta flakes and borage flowers.

Food History:

Daniel Evangelista, Turkey
2015 Pasta World Champion

Daniel Evangelista is a skilful chef who achieved his education at the school of Hotel Management in 1990, while also working at night or as seasonal worker, enriching his experience in several restaurants in Milan. In order to become more familiar with a new type of cuisine he firstly move to Paris and then to Sydney, where he opened a successful restaurant called Little Italy. Eventually he arrived in Ankara, where during the last eight years he has opened several restaurants while also carrying on the Crescent cuisine. Daniel has been constantly enriching his culinary culture: he promoted Italian cuisine at the Green Palace IC Hotel, Antalya as well as at the Imperial Sheraton Hotel in Kuala Lumpur in Malaysia.

Daniel Evangelista

Daniel Evangelista

Daniel Evangelista

Daniel Evangelista