Torrone molle (Italian chocolate noga)

For ➏-➑
175 g butter
175 g cocoa powder
175 g ground almonds
175 g sugar
1 whole egg & 1 yolk
175 g plain biscuits such as Petit Beurre (from supermarkets), cut into almond-sized pieces
oil, for the tin

Work the butter and cocoa together in a bowl until you have a soft paste, then stir in the ground almonds. Melt the sugar with a little water in a pan over a gentle heat and add it to the cocoa mixture. Stir in the egg and yolk, then the biscuits.
Do this gently so the biscuits do not crumble. Place in an oiled mould (such as a loaf tin or another cake tin with a removable base) and refrigerate for several hours or overnight.
Turn out onto a dish to serve.

Abruzzi lamb & red pepper ragu with penne

For ➑
1 tbs olive oil
2 cups finely chopped red onion
1½ cups chopped yellow bell pepper
1½ cups chopped red bell pepper
4 ts minced garlic cloves
350 g lean ground lamb
10 cl dry red wine
1 cup canned crushed tomatoes
4 tbs chopped fresh flat-leaf parsley, divided
1 ts salt
½ ts crushed red pepper
4 bay leaves
40 cl fat-free, less-sodium chicken broth
500 g hot cooked penne (about 500 g uncooked tube-shaped pasta or other short pasta)*
50 g grated fresh Pecorino Romano cheese

Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 m, stirring occasionally. Remove onion mixture from pan.
Add lamb to pan. Cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine. Bring to a boil. Cook 10 m or until liquid almost evaporates.
Add tomatoes, 3 tbs parsley, salt, crushed red pepper, bay leaves, and broth. Bring to a boil. Reduce heat. Simmer 10 m. Discard bay leaves.
Add pasta and cheese. Toss to coat. Sprinkle with 1 tbs parsley.

*Or toast some good bread. Put it on a plate. Spon the lamb stew over it.