Fettuccine with low court ragù

Written by Germano Pontoni

Fettuccine with yard ragù to taste March 2017

Ingredients for 6 people

For the fettuccine:

* 5 eggs

* 00 of 500 g of flour

salt

For the ragù

  • * 1 chicken breast (130 g)
  • * rabbit thigh pulp (150 g)
  • * 100 g of turkey breast
  • * 1 chicken liver
  • * 50 g of spicy pork
  • * 1 carrot
  • * 2 onions
  • * 1 stalk of celery
  • * a bunch garnished with rosemary, sage and parsley and * 1 pinch of cinnamon
  • * half a glass of white wine
  • * 2+1 tablespoons of oil
  • * a glass of vegetable juice
  • * Salt and pepper to taste
  • * Serve grated Parmesan cheese separately

Read more about lower court animals

Preparation

  • Put the flour on the dough board, add eggs, a pinch of salt and mix. Allow the dough to rest for 15 minutes.

Ragu

  • Clean and wash the vegetables, cut into small pieces; chop pork and meat, blanch the liver.
  • Fry vegetables in a pot with bacon and oil base, add meat and fry well.
  • Add the white wine, let it evaporate and add a bunch of herbs, salt and pepper.
  • Cover and cook on low heat for 20 minutes. We spread the dough thinly.
  • Get fettuccine with a suitable tool, otherwise roll the dough and cut with a knife 5-6 mm wide.
  • Cut the liver into cubes, add to the sauce and cook uncovered for another 10 minutes.
  • Adjust the taste and check that you have the right consistency.

PASTA

Bring the water to a boil, add a spoonful of oil, macaroni and salt; stir with a fork and cook for a few minutes.

Pour half of the sauce into a very hot high pan, add the pasta, stir quickly and the water will boil.
Pour the remaining sauce over it and cover.

Leave to rest for five minutes and serve with grated Parmesan.

Germano Pontoni

Author: Germano Pontoni

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Posted in Recipes

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