Product Description
Details
Ragu is a term used to describe a sauce or a dish composed of many ingredients (which vary by region) almost always meat. Often they are used to season pasta sauce or pies. The etymology of the word has its foundations in the noun derived from the French ragout ragoûter, ie “to awaken the appetite,” and originally meant the meat stewed with plenty of seasoning, which was then used to accompany other dishes: in Italy, mainly pasta.
FOREST TAGLIATELLE
Ingredients for 4 people:
500gr Porcini Tagliatelle
180gr Cinta Senese Ragu'
Parmigiano cheese (if available)
1 clove of garlic
1 chili pepper
Butter
Extra-Virgin Olive Oil
Pure Trapani Sea-salt
Black pepper
preparation:
1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).
3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!