Recipe with fusilli in white sauce
If you do not want tomato sauce, the alternative is white pasta. Asparagus, eggplant, potatoes, fish and meat turn it into a delicious dish. Fast, easy to prepare and tasty. White pasta is the right alternative to the classic pasta with sauce. But what can we cook so as not to take refuge in the usual pasta with butter and garlic, oil and chili? Seasonal vegetables are the right inspiration to color the dish, while unexpected spices such as curry amaze the palate with a real explosion of taste. The cheeses, both reduced to cream and grated, offer flavor and character, while fish and meat characterize the dishes with taste and substance.
Freely inspired by pasta, rich, tasty, these fusilli with white sauce are a valid alternative to classic ragù. Creamy, thanks to the cream that is the protagonist and appetizing for the presence of turkey and rabbit that creates a pleasant contrast, this fusilli will pleasantly amaze your guests. Sunday dish, as a pasta format I chose fusilli, but you can also opt for a long pasta type fettuccine, but leaving the pasta cooking water, to possibly lengthen the sauce if the pasta should absorb more liquid.
Ingredients
350 g fusilli150 g ground turkey150 g of ground rabbit4 tablespoons of extra virgin olive oil1 carrot1 onion1 celery stalk3 sage leaves1 sprig of rosemary1 glass of white wine100 ml chicken brothsaltPepper
Preparation
Peel and chop the onion, celery and carrot. In a pan with 3 tablespoons of extra virgin olive oil sauté the chopped vegetables. Add the meat and brown it. Pour the wine and let it evaporate over high heat, adjust salt and pepper. Add the chopped sage and rosemary and dilute with the hot broth. Continue cooking the sauce, over medium heat, for no less than 20 minutes. Meanwhile, cook the pasta in salted water, drain al dente and season with the white meat sauce and a drizzle of extra virgin olive oil.
If you do not want tomato sauce, the alternative is white pasta. Asparagus, eggplant, potatoes, fish and meat turn it into a delicious dish. Fast, easy to prepare and tasty. White pasta is the right alternative to the classic pasta with sauce. But what can we cook so as not to take refuge in the usual pasta with butter and garlic, oil and chili? Seasonal vegetables are the right inspiration to color the dish, while unexpected spices such as curry amaze the palate with a real explosion of taste. The cheeses, both reduced to cream and grated, offer flavor and character, while fish and meat characterize the dishes with taste and substance.
Freely inspired by pasta, rich, tasty, these fusilli with white sauce are a valid alternative to classic ragù. Creamy, thanks to the cream that is the protagonist and appetizing for the presence of turkey and rabbit that creates a pleasant contrast, this fusilli will pleasantly amaze your guests. Sunday dish, as a pasta format I chose fusilli, but you can also opt for a long pasta type fettuccine, but leaving the pasta cooking water, to possibly lengthen the sauce if the pasta should absorb more liquid.
Ingredients
350 g fusilli
150 g ground turkey
150 g of ground rabbit
4 tablespoons of extra virgin olive oil
1 carrot
1 onion
1 celery stalk
3 sage leaves
1 sprig of rosemary
1 glass of white wine
100 ml chicken broth
salt
Pepper
Preparation
Peel and chop the onion, celery and carrot. In a pan with 3 tablespoons of extra virgin olive oil sauté the chopped vegetables. Add the meat and brown it. Pour the wine and let it evaporate over high heat, adjust salt and pepper. Add the chopped sage and rosemary and dilute with the hot broth. Continue cooking the sauce, over medium heat, for no less than 20 minutes. Meanwhile, cook the pasta in salted water, drain al dente and season with the white meat sauce and a drizzle of extra virgin olive oil.
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