En låda med 1 förpackning av tortiglioni och 4 flaskor av Chianti Classico Terre di Prenzano.

Tortiglioni passar helt enkelt perfekt till tomatbaserade såser, som arrabbiata, lamm eller gris ragù. På vintern, prova laga dem au gratin med bechamel, mozzarella och grönsaker!

Durumvete pasta 100% italiensk

Tillagningstid: 10 minuter

Förpackningsvikt: 500 g

Wine&Pasta pairing: Chanterelles Carbonara & Chianti Classico Terre di Prenzano.

Ingredients

180g caserecce

1/4 guinea fowl cut into pieces

1/2 carrot

1/2 celery

1/2 white onion

fresh thyme

1/2 lt chicken broth

lemon zest

salt

pepper

extra-virgin olive oil

truffle flakes

Procedure

Pour some olive oil into a pan and cook the guinea fowl over high heat for a few minutes until golden. Remove from the heat and pour in the same pan your vegetables cut into tiny regular pieces. In Italian, we call it soffritto.

Add a bit of fresh thyme and let everything cook for 3 or 4 minutes in olive oil and in the fat released by the guinea fowl skin. Then, put the meat back in the pan and pour some white wine.

Let the alcohol evaporate and then pour 1/2 liter of hot chicken broth. Let everything cook for 1 hour and a half and you will see your liquid slowly becoming a sauce. Take the guinea fowl pieces from the pan and debone it while still hot. Hot meat is easier to debone but you better wear some cooking gloves if you don’t want to get your fingers burned.

Mince the meat into rough pieces and put it back in the pan, adding some more fresh thyme and a bit of lemon zest. Add salt and pepper and continue cooking over moderate heat for 5 more minutes.

In the meanwhile, cook your tortiglioni in salted boiling water. A few minutes before they are perfectly cooked, drain them and finish the cooking in the pan with your ragù. Add some cooking water if you need extra creaminess.

VIDEO-RECIPE coming soon.