Whereas Bolognese is quite rigid in its ingredients, I feel that Ragu Bianco or “White Ragu” can be a little more free form.
Egg yolk tagliatelle; incredibly toothsome and structured.
White Ragu made with veal and pork mince, pancetta and guanciale, onion and celery cooked down with some dried herbs, deglazed with some wine, and then milk and chicken stock.
When I finished the pasta in the sauce i used some 30 month Parmigiano Reggiano, and what really made the difference was some lemon zest.
On the plate I added a bit more cheese and some Terra di Bari olive oil.
by agmanning
2 Comments
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Not used to seeing this on uk food. Looks insane, 10/10 would colonize.