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a fast and simple dish historically cooked by butchers in Tuscany, not the typical slowly cooked 'ragu', you need to get into the mind of a butcher, who works with meats all day...
one of those recipes that needs to be tried in order to be appreciated
PS. recipe is from a professional Chef (Andrea Gagnesi) but photos are taken from my first experiment, so please do not rely too much on photo for guidance or rating, e.g. smaller pasta may work even better, important thing is that it is striped.
 Il mio primo esperimento,
David |
 il mio primo esperimento,
David |
 il mio primo esperimento,
David |
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a traditional Tuscan recipe, with four different types of meat, quick preparation in order to maintain freshness and authenticity of each ingredient
Ingredientes
- 100 g lean lamb
- 100 g lean pork
- 100 g lean beef
- 100 g chicken meat
- 200 g red onion
- 100 g celery
- 200 g carrot
- 1 clove garlic
- 250 g tomatoes
- 700 g short pasta, striped
- salt
- pepper
- basil
- Olive Oil
Direcciones
- Finely chop the vegetables (except the tomatoes), cook in a pan in order to caramelize their sugars
- Mince the meat with a knife and add to the pan, do not mix the diferent meats with each other, cook until well browned.
- Add white wine, let evaporate and cook for 6 / 7 minutes
- Add salt
- Remove from heat and add tomatoes (previously peeled, deseeded and chopped)
- Drain the pasta al dente and add to the pan, mixing it with the sauce
- Serve with basil leaves broken by hand
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 10 servings | |
| Calories 85 | |
| Calories from Fat 41 | 48% |
| Total Fat 4.57g | 6% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 22mg | 7% |
| Sodium 41mg | 2% |
| Potassium 249mg | 7% |
| Total Carbs 4.22g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.45g | 2% |
| Protein 6.74g | 11% |
Evaluaciones
Comentarios
07 de Agosto de 2010Hmmm... intriguing! I've never tried this but it sounds good. Just one question: what is meant by not mixing the different meats? Once they're in the pan it would be hard not to mix them, no?1 reply
