Tag: ragout

Lasagna with lobster ragout and vegetable julienne – Italian Cuisine

Lasagna with lobster ragout and vegetable julienne


1) Cook the lobsters for about 7 minutes with steam and the claws for about 4 minutes and cool everything in water and ice. Separate the carapace from the body and with it prepare the bisque.

2) For the bisque: then a large saucepan, sauté celery, carrots and onions and then add the shells, tomatoes and deglaze with brandy and flambé. Cover with cold water and make cook for about an hour and then filter and reduce. Tie with cornstarch if too liquid.

3) For the bechamel: pprepare a white roux of butter and flour, then put a boil the milk with the salt and nutmeg, add everything and cook until it is well congealed.

4) For the julienne of vegetables: mwaves And bleached the broccoli. With the help of a mandolin, cut all the vegetables into julienne strips and sauté them with shallots and marjoram.

5) For the lobster: tgarlic into cubes and add it to the restricted bisque to create a ragout.

6) For the assembly of the lasagna: then a baking dish put the béchamel on the base, then the pasta, then the béchamel again, then the lobster ragout with the bisque and finally the vegetable julienne and the broccoli. Continue in this way until you reach the edge of the pan. Cook at 180 degrees for 20 minutes.

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Posted on 07/12/2021

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Neapolitan ragout, slow cooking for strong flavors – Italian Cuisine

Neapolitan ragout, slow cooking for strong flavors


As one of the most beautiful love stories, even that of Neapolitan ragù it starts right in the kitchen, more precisely on a Sunday morning, very early. We are in Italy, in a Neapolitan cuisine, between the scent of food and every delicacy! Yes, that's how it starts, by finely slicing the onion and dipping it into a saucepan with a drizzle of oil until it wilts. Then add the various cuts of meat, the red wine to blend, the tomato sauce and cook very slowly. Yes, for this type of sauce you need intangible ingredients: the weather and the patience.

A Neapolitan tradition
The Neapolitan ragù it is the forerunner for all other dual-use sauces or ragu. Yes, as you well know, once ready, the Neapolitan ragù sauce is used to season a good dish of pasta (better if Neapolitan ziti or broken mezzani) and the meat is served as a main course. Soft chops, sausages and steak cooked in the sauce for 3 hours or more over low heat … the goodness? Its delicacy has also won over two song writers Neapolitan, Eduardo De Filippo who sings its preparation in Saturday, Sunday and Monday And Giuseppe Marotta in the famous The gold of Naples.

The secret is to let the meat sauce "pippiare"
A Campania term that wants to emphasize the dessert sound (don't call it noise!) of the boiling sauce. A slow cooking, to be checked from time to time to make sure that the sauce is not too dry, to turn gently and taste to make sure that it is not lacking in salt, that it is perfect. Yes, because the Neapolitan ragù, like all those that have a double use, have a great one responsibility: they must be tasty to the right point to season the pasta and the meat must be cooked to perfection, soft and juicy.

The preparation of the ragù Neapolitan
A sauce rich in nuances, tradition and passion. Here are the doses for 6 people: 100 g of raw ham fillets, 50 g of salted bacon strips, 1.5 kg of rump or leg of pork, 50 g of lard, 400 g of onions, 2 cloves of garlic, 50 g of bacon, 1 dl of oil, 2,5 dl of dry red wine, 400 g of tomato paste (or 200 g of concentrate and 100 of tomato sauce).

Get ready to lard: take 100 g of raw ham and 50 of salted bacon strips to which you will have to add ground pepper and chopped parsley. Now lard 1.5 kg of meat with raw ham and bacon and tie it to keep it in shape.

Saute: finely chop 50 g of lard, 400 g of onions, 2 cloves of garlic, 50 g of bacon, put the mince in a saucepan with 1 dl of oil and fry over low heat. As soon as it starts to sizzle add the meat, close the lid and brown it on all sides, turning it from time to time.

A secret: browning the meat on all sides allows you to seal all the pores so that it does not lose all its liquids during cooking and that it can remain soft and juicy.

When the onions are golden brown, open the lid and add little by little 2.5 dl of dry red wine. Leave uncovered until the wine evaporates (this will take about 2 hours) and the meat will continue to cook in its own fat. Carry on slightly raising the fire.

At this point, add 2 tablespoons of double tomato concentrate, do it fry and keep stirring until it becomes very dark. Be careful not to let it burn! Subsequently, repeat the operation until you have added all the tomato paste. Cook gently for about 3 hours, taking care to mix and turn the meat to let it flavor.

In the end, add the tomato sauce, a pinch of salt and a ladle of water and cook uncovered for about an hour then, gently remove the meat and leave it aside. Continue by covering the pot and let peppiare for an hour and a half until the sauce has thickened.

Now taste, season with salt and put the meat back in the saucepan, bring back to a boil and start cooking the pasta!

What if the sauce is too much? It doesn't happen, but if it happens … Pour the still very hot sauce of the Neapolitan ragù in a glass jar, close it hermetically and let it cool upside down, as if it were a preserve.

October 2021
Giulia Ferrari

Green lasagna with guinea fowl ragout and truffle béchamel – Italian Cuisine

Green lasagna with guinea fowl ragout and truffle béchamel


1) Clean and chop shallot, leek, celeriac and carrot. Fry them in a pan with 2 spoons of oil, bay leaf and rosemary. Join the pieces of guinea fowl and let them color. Salt, pepper, blend with the Vermouth and cook 1 hour over low heat, covered, adding broth from time to time. Debone the meat, put it back in the pan and turn off.

2) For the pasta, blanch the baby spinach, drain them, squeeze them, chop them and mix them in a mixer with the semolina, the shelled eggs, a little oil and salt. Let the dough rest for 30 minutes, in plastic wrap. Roll it out, one piece at a time, with a rolling pin on the floured surface and then with the machine into thin sheets.

3) For the bechamel, toast the flour in butter, join the milk, bring to a boil, stirring and season with salt, pepper, nutmeg, parmesan and truffle cream.

4) Arrange a layer of pastry on the bottom of an oiled pan. Cover with part of the ragù, a few slices of fontina, a little bit of bechamel and continue until all the ingredients are used up. Finish with fontina, béchamel and meat sauce. Cover with aluminum and bake 25 minutes at 180 °. Pass under the grill for 5 minutes and garnish with truffle lamellae.

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