TAGLIATELLE with white meat and truffle ragout

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare classic egg tagliatelle with a white meat ragout.

Make a soffritto with onion, celery, and carrot.

Add a small amount of garlic to the soffritto and sauté.

Add rabbit meat first, followed by pork and veal, one at a time.

Once the meat is browned, pour in good white wine and let it evaporate.

Add brown stock to the ragout and cook for about one hour over moderate heat.

Season the ragout with salt and black pepper to taste.

Boil water for the tagliatelle and immerse the pasta once boiling.

After a moment, stir the pasta to prevent sticking; cook for four minutes until al dente.

Drain the tagliatelle and toss it with the ragout.

Grate some cheese over the pasta and serve.

Grate truffle on top before serving and drizzle with extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens