Offal ragout by Diego Rossi chef: the aroma of nonna’s ragu combines with offal to add an extra layer of flavor. It's preserved in glass with the vacuum technique.
His inspiration is the poor cuisine of the past, offal, and forgotten ingredients that nonetheless give extraordinary flavor to dishes. An authentic, concrete cuisine, where the product is manipulated as little as possible to maintain its integrity and render it the true protagonist of the recipe.
His home region is the countryside of Verona. When he was a kid, it was his playground.
So he decided to create this ragout as an homage to those memories of when he was a kid and would play in the company of hens and chickens.
A ragout with the addition of offal combined with tomato sauce, which reminds him of her grandmother.
RECOMMENDED USES:
as a sauce on fresh pasta, lasagnas,
as a filling for ravioli,
on polenta or on bread crostini.
HOW TO COOK IT:
As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.
As a dressing for bruschetta, polenta, croutons:
- heat the product in a non-stick pan, or in the microwave for a couple of minutes (removing the clips, the cap and the silicone gasket), or in a bain-marie (keeping the cap and the clips ).