Fleshy ragout sauce is cooked in a heavy-based pot, steaming the kitchen windows on a cold autumn day, and there’s nothing else you can do right away.

Your approach to cooking changes dramatically throughout the week. Weekends are an opportunity for culinary enthusiasts to immerse themselves in culinary projects, as a busy week doesn’t have much time.

Braising ragout is more than the sum of its parts, and its central element is time, which turns it into an ideal weekend joy pot. Enjoy with wide-cut pappardelles, bake on a plate with fresh pasta and cheese sauce, or simply sprinkle with a spoonful of grilled sour slices rubbed with garlic and some of the best extra virgin olive oil. increase.

I know more than most people about the dangers of playing with Italian classics, but I usually stick to stewed beef ragout, but of course there is room for variety. This week we have three recipes inspired by Lagu. that’s all.

The first is a rich meat sauce made with soft ducks, which is popular at the Hippo restaurant in Highland Park, Los Angeles. Finely chop the tender duck meat, fold it into a thick tomato and red wine sauce that has been slowly simmered, and then mix it with the freshly made pasta. You need to get rid of the excess fat on the duck’s legs, but don’t throw it away. The fat will be the tastiest roasted potatoes, so render it below.

Next is a slightly faster option in the form of a ragout richly made with chicken thighs, double cream and dried porcini mushrooms. Rough puff pastry skin makes a delicious pie, but fresh penne pasta is especially delicious if you can track it.

Finally, red lentils are at the heart of this “ragout” and are a great meat-free alternative, although they take longer to cook. This hearty ragout can be served by folding it into freshly made pasta or zucchini noodles, which are now common in supermarkets.

Fresh penne and porcini chicken ragoo

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Fresh penne and porcini chicken ragoo

Cooking time: 40 minutes Serve: 4

material
Dried porcini mushroom 30g
3 tablespoons of olive oil
1 finely chopped onion
1 carrot, finely chopped
1 finely chopped celery
2 pieces of garlic, basketball shoes
Two large skinned chicken thighs, finely chopped
Two peeled chicken breasts, finely chopped
Good pinch chili flakes
White wine 200ml
Fresh chicken stock 200ml
4 twigs fresh oregano, stripped of leaves
50ml double cream
50g grated parmesan
Fresh penne pasta 400g
Sea salt and freshly ground pepper

Method
1.1. Put the porcini in a bowl, cover with 200 ml of boiling water and set aside.
2.2. Heat 2 tablespoons of oil in a pan and fry onions, carrots and celery lightly for 10 minutes with seasonings. Add the garlic and the rest of the oil and simmer for another minute.
3.3. Add chicken, season with salt and pepper, and burn the whole.
4.4. Add the pepper flakes and mushrooms with the soaked liquid and cook.
5.5. Pour white wine and whisk for 5 minutes. Then add stock and oregano, partially cover and simmer for 25 minutes.
6.6. Remove the lid, reduce the heat and add the cream.
7. Cook the pasta in boiling salt water for 2-3 minutes, scoop it with a slotted spoon and put it straight into the ragout. Mix well and sprinkle with parmesan cheese and extra black pepper.

Duck lagoo

Cooking time: 120 minutes serve 4

material
4 duck legs, trimming
Two finely diced celery sticks
1 onion, finely chopped
A large carrot diced into small pieces
6 pieces of garlic, chopped
250ml red wine
50ml balsamic vinegar
2 tablespoons of tomato puree
Finely chopped tomatoes 1x400g
250ml chicken stock
500g Pappardelle Pasta
25g pecorino shavings
Sea salt and freshly ground black pepper

Method
1.1. Place the duck skin down in a cold frying pan. Cook on medium heat for 8-10 minutes or until the skin turns golden brown and begins to produce fat. Set your feet aside on the plate to remove excess fat, but leave some fat in the pan.
2.2. Fry celery, onions, carrots and garlic. Stir occasionally for 6-8 minutes until the vegetables start to tender. Add red wine and vinegar, simmer for 3-4 minutes until slightly reduced, then rehydrate the tomato puree, chopped tomatoes and chicken stock with the duck legs. Bring to a boil, reduce heat, cover and simmer for 1.5 hours until the ducks are tender.
3.3. When the ducks are almost cooked, heat a pan of salt water over high heat, add pappardelle when it boils, and cook according to the instructions in the packet.
4.4. Transfer the duck legs to a plate, bring the sauce to a boil and simmer for 15-20 minutes until slightly reduced. Finely chop the meat from the bones and discard the skin and bones. Put the meat back in the pan and sprinkle with the sauce. Put the pasta in the duck ragout and decorate it with a little duck left. Serve in a bowl topped with the remaining ducks and pecorino shavings.

Lentil ragout

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Lentil ragout.Photo: Donal Skihan

Cooking time: 60 minutes Serve: 4

material
1-2 tablespoons of olive oil
1 finely chopped onion
2 carrots, finely chopped
1 finely chopped celery stem
1 teaspoon dried oregano
1 teaspoon of dried chili flakes
2 pieces of garlic, finely chopped
Dried red lentils 300g
2x400g cans of plum tomatoes
1 liter of vegetable stock
Sea salt and ground black pepper
Roughly torn handful of fresh basil
Pecorino cheese, grated, served
Whole grain spaghetti or zucchini noodles, served

Method
1.1. Add oil to a large saucepan over medium to high heat and fry the onions, carrots and celery for 8-10 minutes until tender.
2.2. Stir garlic, oregano and pepper flakes and fry for another 1-2 minutes.
3.3. Add lentil, tomato and vegetable stock and bring to a boil. Grind the tomatoes with a fork so that the tomatoes crumble a little. Season with sea salt and ground black pepper, reduce heat slightly and continue cooking for 40 minutes or until the lentils are tender.
4.4. Stir fresh basil and double check the seasonings before throwing whole grain spaghetti or zucchini noodles.
5.5. Serve with grated pecorino cheese in a bowl.

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