Tortiglioni: 300g
Carrot: 1
Celery: 1 stalk
Onion: 1
Rabbit meat: 250g
Chicken meat: 200g
Dry white wine: 125ml
Thyme
Rosemary
Extra virgin olive oil
Salt
Pepper
Learn how to make Tortiglioni with Farmyard Ragù, a comforting pasta dish created by chef Paolo Griffa for Refettorio Ambrosiano
This simple recipe bursts with flavour: tender chicken and rabbit in a white ragù, enriched with herbs, for a dish that’s sure to please at the table.
Serves 4
Finely chop or dice the meat and brown in a skillet with olive oil and butter. Remove and keep warm.
Chop celery, carrot and onion, then sauté in the same skillet. Add the meat back in.
Stir, and deglaze with white wine. Cook covered for 20 minutes, adding hot water or chicken stock if needed.
Before finishing, add finely chopped thyme and rosemary, stir and turn off the heat.
Cook the pasta in salted boiling water until al dente, drain and toss with the ragù.
For more depth, include chicken and rabbit livers in the ragù. Serve with grated Parmesan if you like.
