Tag: ragout

Recipe Roasted rice with seeds with pork ragout – Italian Cuisine

Ingredients

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

Duration: 40 min

Level: Easy

Doses: 4 people

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

Ingredients

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

Duration: 1 h 10 min

Level: Easy

Doses: 4 people

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.

Pici and white ragout recipe with vegetables – Italian Cuisine

Ingredients

225 g flour 00
200 g of veal pulp
150 g durum wheat semolina
80 g yellow and red peppers
60 g courgette
60 g aubergine
60 g carrot
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

For the recipe of pici and white ragù with vegetables, mix the flour and semolina with a pinch of salt and a tablespoon of oil, then work them with 200 g of water until you get a firm and smooth paste; let it rest for 30 '. Cut the peppers, carrot, courgette, aubergine and veal into equal cubes. Heat 2 tablespoons of oil in a pan, brown the meat making it brown well, sprinkle it with a finger of white wine, let it evaporate and cook for 10 'without allowing it to dry too much; finally salt and pepper.

Remove the meat from the casserole and brown the vegetables in its cooking juices: first the carrot and peppers, then, after 7-8 ', the courgette and aubergine. Stir and cook over high heat for another 5 ', then add salt, pepper, add the meat to the vegetables, mix and let the sauce flavor for less than 1'.

Remove some pieces from the dough and stretch them into large spaghetti (ø 2-3 mm), rolling them on the pastry board with the palms of your hands (pici). Boil the pici in abundant salted water, drain and season with the ragù and, to taste, with grated pecorino mezzano.