Tag: ragù

White ragù – white ragù recipe – Italian Cuisine

»White ragù - Misya white ragù recipe

First of all, peel and chop the carrot, celery and onion.

Sauté them for a few minutes in a thick-bottomed saucepan together with the oil, then add the minced meat and sausage (after having removed the casing and crumbled) and leave to flavor.

Deglaze with the wine and, once it has evaporated completely, add the broth, milk and rosemary, cover with the lid and cook for at least 40 minutes.
When cooked, season with salt and leave to reduce without a lid on a high flame.

The white sauce is ready, you just have to dress the pasta or prepare a nice lasagna.

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Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia – Italian Cuisine

Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia

1) Prepare the comic. Clean the amberjack and fillet it (or have it cleaned by the fishmonger), keeping the head, the bone and the scraps. Put them on in a large pot with cleaned and washed carrot, celery, tomato, shallot and parsley, add the wine, 600 ml of water, a few peppercorns and a teaspoon of coarse salt and bring to a boil. Lower heat and simmer for about 30 minutes in a covered pot. Then filter the comic.

2) Put a pot of water on the stove. Meanwhile, reduce the amberjack pulp into 1 cm cubes. Wash the chard and cut the leaves into julienne strips. Chop the semi-dried tomatoes.

3) In a large non-stick pan browned 4 tablespoons of oil with crushed garlic without letting it burn; after about a minute unite the cherry tomatoes then the amberjack and immediately after the julienne of chard. Sprinkle with Vernaccia and 1 dl of fish stock in which you have melted the saffron, add salt and pepper and cook for 2-3 minutes until you get a soft sauce.

4) When it boils, add salt to the water, paid spaghetti and drain them al dente. Blow up the pasta in a pan with the amberjack sauce and a few tablespoons of its cooking water, distribute it on the plates and serve.


Posted on 14/01/2022


The ragù becomes veg with cauliflower – Italian Cuisine

The ragù becomes veg with cauliflower

Maybe you have tasted the lentil ragout, but the cauliflower ragout you probably miss it and if you are fond of veg cuisine you absolutely must try it.

Unusual cauliflower

Cauliflower lends itself to numerous preparations, many of which are unusual.
Yes, because if you don't know, chopping the cauliflower you get a mixture similar to a cereal in grains that can be quickly cooked in a pan and served as a risotto. At first glance it would seem like rice, but it's not!
Always with cauliflower you can prepare a very light one base for pizza, perfect for those who follow a low-calorie diet, but want to indulge in a steaming daisy every now and then.

How to make cauliflower ragout


1 cauliflower of 300 g, 500 ml of tomato sauce, extra virgin olive oil, salt, basil, celery, carrot, onion, garlic.


First wash, dry and chop coarsely, but with a mixer, a cauliflower.
Cook it in a pan with a sauté of chopped celery, carrot and onion and a clove of garlic.
After a few minutes add the tomato puree and cook for about 45 minutes over low heat and with a lid.
When cooked, add salt and basil and if you want a pinch of chili.

Does it taste of cabbage?

Obviously the flavor of cauliflower feels in this preparation, but it is not too invasive.
The slow cooking and the sweetness of the tomato slightly dampen the strong tones of this vegetable which will be pleasant even to those who generally do not like it.

How to use the cauliflower ragout

The cauliflower ragout is perfect with the short pasta better if wholemeal, and with the potato gnocchi, however, you can also use it in other preparations.
For example it is excellent on the bruschetta of toasted bread and also on polenta if you want to prepare it in a veg version.
You can also use it as a side dish next to a portion of legumes, or to prepare the filling of panzerotti is Vegetable Strudel.

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