Tag: ragout

Recipe White eel ragout with balsamic vinegar frisella – Italian Cuisine

Ingredients

600 g Celeriac
550 g Headless eel
4 pcs Friselle
1 pc Medium onion
Parsley
White wine
Balsamic vinegar
Extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Medium

Doses: 4 people

Put the friselle in a baking dish, wet them with 250 g of water and 250 g of white wine and let them soak, turning them after a while.

Peel and bone the eel (you will get about 400 g of pulp) and cut it into cubes. Peel the celeriac and grate it into fillets. Chop the onion and brown it, without letting it brown, in 2-3 tablespoons of oil; then add the eel and celeriac, mix, blend with a glass of white wine, add salt, pepper, cover and cook over medium heat for 7-8 '.

When cooked, add a tablespoon of chopped parsley. Drain the friselle, season with a few drops of balsamic vinegar and serve with the eel.

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Bigoli recipe with duck ragout – Italian Cuisine

The bigoli with duck ragù by Denis Narduzzi (left), chef at the Masi Wine Bar Cortina, a wine shop with cuisine overlooking the most renowned slopes, in view of the Tofane and Monte Cristallo

Ingredients

400 g duck meat
400 g meat broth
350 g bigoli (or egg pasta)
100 g Recioto Angelorum wine
80 g seasoned Monte Veronese cheese
60 g clean carrots
50 g clean shallot
40 g clean celery
laurel
rosemary
Orange
tomato concentrate
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Easy

Dose: 4 people

To prepare bigoli with duck ragout, remove the duck skin and cut the flesh with a knife in a not too fine beat.
Chop celery, carrot and shallot and dry them in a saucepan with a drizzle of oil. Add the meat, 1 bay leaf and 1 sprig of rosemary.
Pour with Recioto and add 2 tablespoons of tomato paste. Cook the sauce for about 2 hours, occasionally wetting with the broth. Season with salt and pepper at the end of cooking.
Boil bigoli in boiling salted water, drain and pour into the sauce pan, stirring until well seasoned.
fragrant dishes with a grated orange zest and served immediately with flakes of Monte Veronese.

Pasta recipe with guitar and octopus ragout – Italian Cuisine

Ingredients

700 g fresh octopus (defrosted)
320 g spaghetti on the guitar
250 g tomato sauce
1 clove of garlic
1 fresh hot pepper
1 sachet of saffron
parsley
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare pasta alla chitarra and octopus ragout, cut the octopus tentacles into small rounds; collect them cold in a saucepan with 3 tablespoons of oil, the whole garlic clove, the chilli pepper, the tomato puree and the saffron.
Bake on low heat for 25 minutes after boiling; if necessary, add a little water. At the end, add salt if necessary.
Boil in the meantime, drain the pasta and season it with the ragù and chopped parsley.