MENU
 
 
 
 

  • the butchers' starter dish

    5 votes
    the butchers' starter dish
    Prep time:
    Cook time:
    Servings: 10
    by David
    2 recipes
    		 >
    a traditional Tuscan recipe, with four different types of meat, quick preparation in order to maintain freshness and authenticity of each ingredient

    Ingredients

    • 100 g lean lamb
    • 100 g lean pork
    • 100 g lean beef
    • 100 g chicken meat
    • 200 g red onion
    • 100 g celery
    • 200 g carrot
    • 1 clove garlic
    • 250 g tomatoes
    • 700 g short pasta, striped
    • salt
    • pepper
    • basil
    • Olive Oil

    Directions

    1. Finely chop the vegetables (except the tomatoes), cook in a pan in order to caramelize their sugars
    2. Mince the meat with a knife and add to the pan, do not mix the diferent meats with each other, cook until well browned.
    3. Add white wine, let evaporate and cook for 6 / 7 minutes
    4. Add salt
    5. Remove from heat and add tomatoes (previously peeled, deseeded and chopped)
    6. Drain the pasta al dente and add to the pan, mixing it with the sauce
    7. Serve with basil leaves broken by hand

    Similar Recipes

    Reviews

    • David
      David
      a fast and simple dish historically cooked by butchers in Tuscany, not the typical slowly cooked 'ragu', you need to get into the mind of a butcher, who works with meats all day...

      one of those recipes that needs to be tried in order to be appreciated

      PS. recipe is from a professional Chef (Andrea Gagnesi) but photos are taken from my first experiment, so please do not rely too much on photo for guidance or rating, e.g. smaller pasta may work even better, important thing is that it is striped.

      Comments

      • Frank Fariello
        Frank Fariello
        Hmmm... intriguing! I've never tried this but it sounds good. Just one question: what is meant by not mixing the different meats? Once they're in the pan it would be hard not to mix them, no?
        1 reply
        • David
          David
          Hello Frank, great to hear you are going to give it a try. I used a large frying pan to cook the meats, making sure to cook each of them in a separate area of the pan and not mix them until tw the end, after the pouring/evaporating of wine. The idea is that you do not want the fatty juices of each meat to mix with one another, so do not stir them together until quite cooked. An analogy would be to say you want to "mix the music but not the instruments", it will be clearer once you have tasted it. Let me know how it goes, ciao

        Leave a review or comment