Tag: ragù

Pappardelle with vegetarian white ragù, the delicious recipe – Italian cuisine reinvented by Gordon Ramsay

As much as we love ragù, have you already tried it vegetarian white ragout based on legumes? Ragù is certainly among the pasta condiments most loved by Italians – and not only. The variations can be endless: from Bolognese ragù to fish ragù, up to vegetarian ragù.

Today we offer you the pappardelle with white lentil and mushroom ragout mixed, perfect to bring to the table perhaps next Sunday. The sauté is exactly the traditional one, but instead of meat we have chosen two super protein ingredients: lentils and mushrooms. We used Castelluccio lentils, small and tasty, because they do not require soaking and they cook in a short time. And as regards the mix of mushrooms, we relied on our trusted greengrocer so feel free to choose the ones you prefer.

Pappardelle are the ideal pasta format because they combine this rustic ragù perfectly. All you have to do is pamper yourself with this first course!

Pappardelle with vegetarian white ragù: the recipe

Difficulty: simple
Time: 1 hour

Delicious guitar macaroni with lamb ragù, a journey through the flavors of Abruzzo – Italian cuisine reinvented by Gordon Ramsay

Meanwhile, prepare the lamb ragout. In a pan, heat a drizzle of oil and fry finely chopped onion, carrots and celery. Add the minced lamb and fry until golden. Pour in the red wine and let the alcohol evaporate.

Add the peeled tomatoes and mash them with a wooden spoon. Add the garlic, salt and pepper to taste. Leave to simmer for at least 1 hourturning occasionally.

Potato tortelli and octopus ragù, a Christmas gastronomic masterpiece – Italian cuisine reinvented by Gordon Ramsay

The origin of Potato tortelli with octopus ragout it dates back to ancient culinary customs, particularly widespread in the coastal regions of southern Italy, where octopus is fished abundantly. The history of this dish develops in a context of local resources and family traditions, testifying to the craftsmanship passed down from generation to generation. The stuffed tortellowhose soft consistency is achieved through the right combination of boiled potatoes and flourharmonizes impeccably with the octopus ragout.

The latter, carefully prepared, involves the mollusc in a sauce rich in tomato, onion, garlic and Mediterranean flavours. The synergy between the heart of the pasta and the flavor of the emulsion creates a complex and enveloping flavor profile. The Christmas table represents the ideal time to serve this Christmas first course. The process for preparing the recipe requires meticulous attention to detail. The pastry for tortelli, prepared with mashed potatoes and flour, requires a homogeneous mixture and one subsequent rest phase to ensure the right consistency. The octopus ragù requires slow and patient cooking to allow the aromas to enter the shellfish meat, creating a complex and enveloping flavour.