Tag: ragout

Ragout of parmesan crusts – Italian Cuisine

An ancient recipe, of recycling, by the star chef Andrea Incerti Vezzani. He season us a rice bomb, but it is also excellent for seasoning a pasta

Once upon a time, nothing was thrown away, from the pig, but actually from any ingredient. The food was precious and every crumb was used, even the crusts. The crusts of Parmesan cheese, grated to the bone, were kept pending to become something else like tasty soups. Chef Andrea Incerti Vezzani of the Ca 'Matilde restaurant, a Michelin star in Rubbianino di Quattro Castella, a few kilometers from Reggio Emilia, has made it a ragù. And then a rice bomb made from Carnaroli rice, lined with cooked ham and rich in cheese, served us. But you can also season a pasta (in our opinion, better if egg).

Ingredients for 6 people

100 g of chopped onion
100 g of chopped carrot
60 grams of chopped celery
spoons of extra virgin olive oil
30 g of butter
Tomato sauce
Basil
200 g of Parmigiano Reggiano crusts

Method

Boil the parmesan crusts in a little water, enough to cover them and until they become tender. Drain and coarsely chop them with a mixer. Prepare the ragù by frying chopped celery, carrots and onion with a little oil and butter, then add the coarsely chopped Parmigiano Reggiano crusts, finally the tomato sauce and the basil and cook for about 30 minutes. To prevent the sauce from sticking, use the cooking water from the crusts.

Pici recipe with sausage ragout and turnip greens – Italian Cuisine

Ingredients

320 g fresh Tuscan pici type pasta
250 g fresh spicy sausage
200 g clean turnip greens
140 g clean catalonia (green part)
80 g grated Tuscan pecorino
1 small carrot
1 celery stalk
garlic
smoked paprika
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

Peel carrot and celery and mince them with a knife. Brown them for 2 minutes in a pan with 2 tablespoons of oil and 1 clove of garlic crushed with the peel, which you will eliminate at the end of cooking.
Cut the sausage into chunks, without eliminating the casing: in this way the pulp will remain in small pieces and will not crumble during cooking. Add it to the pan with the sauté and cook for 4-5 minutes.
Bring in the meantime, boil plenty of water in a saucepan. Add salt and dip the pici and turnip greens and the chopped catalunya. Cook for 7-8 minutes, then drain pasta and vegetables, keeping a little cooking water.
transfer them in the pan with the sausage and sauté them over high heat, adding half the pecorino cheese and a little cooking water.
serve the pici completing with a pinch of paprika and the rest of the pecorino.

Recipe Fusilli with rabbit ragout – Italian Cuisine

Ingredients

500 g rabbit meat
300 g fusilli
1 celery stalk
1 carrot
1 onion
dry white wine
extra virgin olive oil
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

Chop the flesh of the rabbit with a knife, reducing it to a beat. Chop celery, carrot and onion and brown them for 2 minutes in a saucepan with a drizzle of oil. United the meat, brown it for 5 minutes, then blend it with 2 tablespoons of wine. Let it cook for about 1 hour over low heat with the lid on. Boil the pasta in salted water, drain and toss it in the sauce. complete it to taste with carrot strips and fried sage leaves.
For a more intense seasoning, cook the ragù over a very low heat with the lid on for two hours instead of just one: the flavors will concentrate and blend even better.