After spending a while searching, experimenting and tweaking, I can finally cook a true Italian Ragu dish. Here is the recipe. - 60g Butter - 2tbsp Olive oil - 2 Garlic clove
- 60g Unsmoked pancetta
- 1 onion, finely chopped
- 3 celery sticks, finely chopped
- 1 carrot, grated
-200g Lean minced beef
- 2 tbsp Tomato purée
- 100ml Water
- 1 Beef stock cube
- 100ml Red wine
- 1 Can of chopped Tomato
- 100ml Whole milk
- 400g Fresh Pappardelle, to serve
- Parmesan Cheese to Garnish
1. Heat the butter and oil in a saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often.
2. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
3. Add the tomato purée and cook for 2 minutes. Add water, stock, wine and chopped tomato. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
4. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
5. Taste and adjust the seasoning. The ragù is now ready. Boil the Pappardelle and serve with the ragù.
Duck is familiar to people around these parts only in the most usual of Chinese preparations, Beijing Duck. I've only had and loved a Magret de Canard-inspired one from the now defunct Carnivore --- medium rare, to boot. Chef Andrea plays to the local preference for cooked-through meats with a French duck breast but roasted only halfway to a well-done to preserve the rich flavor and juicy mouthfeel. Creamy grape sauce and a slaw of red cabbage stewed in apple juice and spices pair with the meat's salient characteristics to a spectacular effect.
Magro D'anatra D'oltrape, Salsa All'uva, Cavolo Rosso for the main course of Citta e Stile, Chapter IV of V of The Many Lives of Chef Andrea --- a preview of the chef's hometown of Turin, capital of Piedmont, and its genteel way of life --- at Acqua, Shangri-la Mactan Resort & Spa
THAT RUNNY EGG 😍. This prawn aglio olio was really yummy - I wish my stomach had enough space to finish the entire dish! #saveur has really improved since I last visited 4-5 years ago IMO. The set dinner was also really worth it at $29.90 for a starter, main and a dessert.
"Matera è un posto difficile da descrivere. È difficile persino da fotografare. Sfugge alle definizioni, sguscia via tra uno scatto e l'altro, tra parola e parola. Bisogna andarci. È un posto unico al mondo, che va attraversato in silenzio, assorti, in modo da catturarne la bellezza selvaggia, caotica, che sfugge a ogni definizione." #SemplicementeSenzaParole ❤️