Tag: ragout

Ragout? Not just meat! Here's how to do it with vegetables, fish or seitan – Italian Cuisine

Ragout? Not just meat! Here's how to do it with vegetables, fish or seitan

The sauce is an indispensable condiment for pasta, but it can also be done without meat, to vary or for those who follow a diet veg

As the ragout season pasta, no one ever! We must admit it, if there is an emblematic dish of Italian cuisine it is him, the king of sauces, rich, greedy, to be collected with bread after finishing the pasta. But the meat does not like everyone or maybe sometimes you want to vary. So the sauce can also be prepared with the fish, with the vegetables, even with the seitan. Let's find out how.

The vegetable ragout

Every season has its own vegetables: in winter the Vegetable Ragu it is prepared with broccoli, radicchio, cauliflower, carrots, fennel, in summer with zucchini, peppers, aubergines. What are the vegetables you have in the fridge, cut into small pieces and put them to fry with extra virgin olive oil and a clove of garlic. Leave the vegetables crunchy, they should not be overly stewed or lose flavor. If you like, you can add tomato sauce, or even a spoonful of concentrate. Season with salt, pepper and basil. The smell of the vegetable garden on the plate … irresistible!

The fish sauce

With fish sauce means any sauce, white or red, which is prepared with fish cut into small pieces. It can be the grouper, for example, or the octopus, or the swordfish. But also the sea bream (maybe the grilled and advanced lunch), the tuna, i shrimp. Cut the fine fish and brown it with extra virgin olive oil and fresh garlic. The preparation is really fast. Add the white wine, then add, if you want a red ragù, of the past – not exaggerated in quantity or the tomato will hide the aromas of the fish – or the cherry tomatoes. Then add fennel, or parsley. With some ingredients, such as swordfish or tuna, olives and capers are also perfectly combined Sicilian.

The seitan ragù

For a 100% vegetarian sauce, but also vegan, you can replace the seitan to the meat. The procedure is exactly the same as a traditional ragout. Chop the seitan or cut it very thin and fry it in extra virgin olive oil with carrot, celery and diced onion. Add the wine and then add the tomato sauce. Add salt and pepper, add a sprinkling of nutmeg if you appreciate it. Cook for an hour on low heat.

The lentil ragout

For winter evenings, the perfect substitute for animal proteins is lentil. Also in this case it is cooked in the same way as the traditional ragout, choosing, if you have little time, the lentils red hulled, which are cooked quickly, otherwise the normal ones, to be kept in water one night before preparing the sauce.

The pasta is suitable for meat sauce

The juicy ragù go well with the homemade pasta, like maltagliati, tagliatelle or pappardelle. Those more dry instead with the short pasta: tortiglioni, penne, conchiglie.

»Rabbit ragout – Misya rabbit ragout recipe

»Rabbit ragout - Misya rabbit ragout recipe

Boning the rabbit then cut it into pieces.
Place the pieces of rabbit in a glass bowl together with juniper berries, pepper, garlic clove, then cover with red wine and leave to macerate for at least two hours.

Prepare a mixture of onion, carrot and celery and let it brown in a saucepan with oil. Drain the rabbit from the marinade, then put it in the saucepan and sauté over medium heat for about ten minutes.
Add the hot stock, then cover and cook over a gentle heat until it comes out, it will take about 1 hour.

Now take the rabbit pieces and cut them into smaller pieces.

Add the tomato pulp, stir and cook for 1 hour, adding salt and pepper.

Once the rabbit sauce is ready, cook the pasta size you want, I chose the tagliatelle and season it with the rabbit sauce.

TAGS: Recipe Ragù di coniglio | How to prepare rabbit ragù | Rabbit ragout recipe

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