One: it’s name is “Ragù”! “Bolognese sauce” is called “Ragù alla Bolognese”. Why? ‘Cause it comes from the French “ragoût”, which means “to stew”. So, as the word itself can suggest, the sauce takes hours and hours to be ready. This is because, according to the original recipe, the meat cuts were quite fat, which […]
Tag Archives | Pancetta
Red Radicchio: the Marvel from Treviso
Radicchio Rosso di Treviso: IGP Status Red Radicchio of Treviso can be either Precocious and Tardive. The first one, the Precocious Radicchio – the one you see in the picture and has been used for the recipe “Tagliatelle with Red Radicchio of Treviso” – has vivid red leaves with white mottles and large white ribs that form a compact bunch. The Tardive Radicchio has much more […]
Fusilli with Black Kale and Smoked Pancetta. Doesn’t it say “It’s Autumn!”?
Combining the strong flavours of cavolo nero, smoked pancetta and pecorino romano cheese. A couple of months ago I bought these giant fusilli, and I was waiting to find the perfect sauce for them. I knew it should have been something chunky and strong enough to deal with those mighty spirals and engulf them, but […]
Aglio Vestito: the Book!
