Tag: ragout

Tagliolini recipe with venison ragout – Italian Cuisine

  • 300 g mixed seasonal mushrooms
  • 350 g fillet of venison
  • 350 g fresh tagliolini
  • 2 carrots
  • 1 onion
  • 1 stalk of celery
  • 1 shallot
  • tomato concentrate
  • Red wine
  • vegetable broth
  • laurel
  • parsley
  • butter
  • extra virgin olive oil
  • salt

For the recipe for tagliolini with venison ragout, peel the mushrooms and vegetables and cut them into pieces, chop the shallot and parsley, cut the venison fillet into cubes and then beat the meat with a knife until it is reduced to very small pieces. .

Heat 2 tablespoons of oil in a saucepan, add a pinch of salt, the chopped vegetables and cook for 10 ', then add the venison, blend with a glass of red wine, add a spoonful of tomato paste, a ladle of broth vegetable and a bay leaf and continue cooking for 10 '.

Sauté the mushrooms in a pan for 3 minutes with 2 tablespoons of oil, a knob of butter, the chopped shallot, turn off the heat and add the parsley. Cook the tagliolini in boiling salted water for 2 ', drain and sauté them briefly in a pan with the venison ragout. Distribute the noodles on the plates and complete with the sautéed mushrooms.

Recipe Roasted rice with seeds with pork ragout – Italian Cuisine

  • 200 g Original rice
  • 200 g pork pulp
  • 10 g celery
  • 10 g carrot
  • 10 g onion
  • 10 g red pepper
  • coriander powder
  • flaxseed flour
  • flax seed
  • sunflower seeds
  • poppy seeds
  • Sesame seeds
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for roasted rice with seeds with pork ragout, rinse the rice under water, then put it in a saucepan with 400 g of water. Bring to a boil, cover, lower the heat and cook for 5-6 '. Turn off and let it rest for 15 '. Spread the rice on a tray and let it cool.

Chop the pork pulp with a knife, obtaining a fine beaten. Chop the vegetables and fry them in a drizzle of oil, add the chopped meat, a pinch of pepper and coriander and cook for 3-4 '. Add half a tablespoon of flax flour; blend with a glass of wine, pour a ladle of water, add salt and cook for 4-5 '.

Shell the rice, mix it with 2 tablespoons of mixed seeds. Sauté it in a pan with 2-3 tablespoons of oil and a pinch of salt for 2-3 minutes. Line 4 savarin molds with plastic wrap and press the rice inside. Turn out and put the meat sauce in the center of the flans.

Recipe Mezze manicures with rabbit ragout with pastis and olives – Italian Cuisine

  • 500 g of rabbit legs in pieces
  • 350 g of pasta like half sleeves
  • 100 g aniseed liqueur like pastis
  • 50 g datterini tomatoes
  • 50 g pitted Taggiasca olives
  • a carrot
  • a stalk of celery
  • half onion
  • rosemary
  • tarragon
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the mezze manicures with rabbit ragout with pastis and olives, de-bone the rabbit legs, scraping the meat off the bone. Cut the pulp into cubes, season with salt and pepper, then brown them in a large pan, over high heat, with a drizzle of oil for 4-5 '. Peel and chop the carrot, celery and onion, obtaining a sauté.

Remove the browned rabbit pulp from the pan and keep it warm, then in the same pan add a drizzle of oil, a pinch of salt and brown the sauté for 5 '. Chop a dozen rosemary needles. Put the rabbit meat back into the pan with the sauté, also adding a knob of butter and the chopped rosemary.

Continue cooking, over low heat, for about 15 ', then add the olives, pastis, sliced ​​cherry tomatoes, 50 g of water and stew everything for 20', obtaining an aromatic sauce. Cook the pasta in salted water, drain it, season it with the meat sauce and complete with chopped tarragon. Serve immediately.

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