Tortiglioni with farmyard ragù by Paolo Griffa
Tortiglioni: 320g
Carrot: 1
Celery: 1 stalk
Onion: 1
Rabbit meat: 250g
Chicken meat: 200g
Dry white wine: 1 glass
Thyme
Rosemary
Extra virgin olive oil
Butter: 120g
Salt
Pepper
Discover how to prepare tortiglioni with farmyard ragù, a delicate pasta course created by chef Paolo Griffa for Refettorio Ambrosiano
A simple recipe full of aromas and flavour. This white ragù made with chicken and rabbit, enhanced with fresh herbs, is a guaranteed success and sure to impress your guests.
Finely chop the meat or cut it with a knife and brown in a pan with a drizzle of oil and the butter.
Remove the browned meat and keep warm.
Chop celery, carrot and onion and sauté in the same pan. Once golden, return the meat.
Stir, bring back to temperature, and deglaze with white wine. Let the alcohol evaporate, cover, and cook for 20 minutes, adding hot water or stock if necessary.
Before the end of cooking, add finely chopped thyme and rosemary, stir, and turn off the heat.
Cook the pasta in salted boiling water, drain al dente, and toss with the ragù.
For extra flavour, you can add rabbit and chicken livers during cooking. Serve with grated Parmigiano Reggiano if desired.
