Ingredients.Italian ragout
4 servings
700 g fried or inner thigh
1 tsp salt
2 tbsp olive oil
1 dl finely chopped yellow onion
1 teaspoon finely chopped garlic
1 dl diced celery
2 ½ dl dry white wine
100g edamame beans
4 fresh sage leaves
1 tbsp Dijon mustard
2 dl whipped cream
freshly ground black pepper and salt
1 dl coarsely chopped parsley leaves
To serve:
any bronze rolled pasta, freshly grated parmesan cheese
1. Cut the meat into small cubes of about ½ centimeter. Salt.
2. Fry the meat in the oil at almost maximum heat in a wide frying pan or saucepan until browned. Add the onion, garlic and celery and sauté for a few minutes, stirring constantly.
3. Pour in the wine and bring everything to the boil until the liquid is reduced by about a third and becomes syrupy. It should take about 10 minutes.
4. Add beans, sage, mustard and cream. Simmer for a few minutes until the sauce thickens and comes to a boil. Season with salt and plenty of black pepper.
5. Remove from heat and fold in the parsley. Serve immediately with freshly cooked pasta and freshly grated Parmesan.
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