gnocchi con ragù di castrato
In alternativa al ragù classico, si può preparare un ottimo
ragù di carne di castrato, che si abbina perfettamente agli gnocchi o alle
tagliatelle, e potete ancora trovare in qualche vecchia osteria della bassa.
INGREDIENTS
for GNOCCHI
nutmeg
sage
for RAGU’ WITH SHEEP MEAT
300 gr sheep
1 medium onion
1 carrot
1 stick of celery
200 gr di tomato sauce or 5 mature tomatoes
1 glass of dry white wine
salt and pepper
1 bay leaf
oil
parmigiano reggiano
for GNOCCHI
nutmeg
sage
for RAGU’ WITH SHEEP MEAT
300 gr sheep
1 medium onion
1 carrot
1 stick of celery
200 gr di tomato sauce or 5 mature tomatoes
1 glass of dry white wine
salt and pepper
1 bay leaf
oil
parmigiano reggiano
Chop very finely onion, celery and carrot and stir fry in a pan with some oil.
Then add the ground meat or chopped with a knife, season with salt and pepper, and stir fry for about ten minutes over medium heat, fading with a glass of white wine and allowing it to evaporate.
At this point you add the tomato sauce (or alternatively the tomatoes, previously blanched, peeled and cut into small squares), and a bay leaf and cook slowly adding water or broth if it's necessary.
Mix the ragù occasionally with a wooden spoon, and the last half hour let it cook uncovered until you reach the perfect density.
The gnocchi can be prepared by adding in the dough a bit 'of nutmeg and chopped sage leaves.
Then add the ground meat or chopped with a knife, season with salt and pepper, and stir fry for about ten minutes over medium heat, fading with a glass of white wine and allowing it to evaporate.
At this point you add the tomato sauce (or alternatively the tomatoes, previously blanched, peeled and cut into small squares), and a bay leaf and cook slowly adding water or broth if it's necessary.
Mix the ragù occasionally with a wooden spoon, and the last half hour let it cook uncovered until you reach the perfect density.
The gnocchi can be prepared by adding in the dough a bit 'of nutmeg and chopped sage leaves.
