The recipes of Il Poggio
Pappardelle with Cinta Senese white ragù

In recent years, Cinta Senese meat has been rediscovered and re-evaluated for its high nutritional qualities as well as for its unmistakable taste.

Today we want to bring to your tables a typical dish of Tuscan cuisine: the bold: (| Pappardelle with white ragù from Cinta Senese).

Move in the kitchen and let's get started!

bold: (| Ingredients)
iden: (| • Pappardelle with egg 250 g

• Cinta senese shoulder 1 kg

• Meat broth 250 g

• Celery 50 g

• Carrots 50 g

• Golden onions 50 g

• Extra virgin olive oil 50 g

• Salt up to taste

• Ground black pepper to taste

• 1 leaf bay leaf

• Juniper 2 berries

• White wine 50 g)

bold: (| Preparation)
First, prepare the meat broth, when it is almost ready, start arranging the meat, remove the rind and cut it into pieces and then pass it through the meat grinder to grind it finely.
After preparing the meat, chop the carrots, onion, celery and brown with extra virgin olive oil. When the onion is golden, add the meat and sauté, stirring well for a few minutes.

Season with salt and pepper and simmer with the white wine. When the wine has completely reduced, add bay leaf and chopped juniper berries, mix well and pour in the meat broth. Cook for about 60 minutes or in any case until the broth has dried almost completely.

Meanwhile, bring the water to boil, add salt and add your pappardelle. Drain them al dente and throw them directly into the saucepan, sauté slightly so that the pasta absorbs the sauce well and .... bold: (| Buon Appetito!)

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