Gargati with spring ragu (il consiero)
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
775 kcal
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Course
Main Course
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Cuisine
Italian
Gargati with spring ragu (il consiero)
Description
This Gargati with spring ragu recipe uses a combination of pork, veal, chicken tenderloin, and lardo or cured pork fat for the base of the sauce. Onion, shallot, carrot, and fresh herbs such as rosemary, sage, and marjoram develop the aromatic profile. Asparagus and peas introduce a seasonal freshness and sweetness typical of spring.
After sautéing the aromatics and fat, the meats are browned over high heat to add rich flavor. White wine is added and reduced before tomato paste, peas, and stock finish the ragu. The pasta tubes are suggested to be gargati but can be substituted with similar shapes like ditali or penne to catch the sauce.
The resulting ragu is a blend of tender meats and bright vegetables that coats the pasta well, offering a balance of hearty and fresh tastes. Grated Parmigiano cheese adds a savory finish.
Notes suggest flexibility in the choice of pasta and meats, allowing substitutions such as turkey or sausage and different cured pork fats. This enables adaptation according to availability or preference.
Ingredients
- 400 g gargati pasta (14oz) or other pasta tubes
- 120 g pork tenderloin (4oz)
- 120 g veal tenderloin (4oz)
- 120 g chicken breast (4oz)
- 60 g lardo 2oz) or fatty bacon or guanciale, cured pork fatback
- 1 onion peeled and finely chopped
- 2 shallot peeled and finely chopped
- 1 carrot washed and finely chopped
- 500 g asparagus 17oz, fresh, green
- 250 g peas 9oz) or 150g frozen (6oz, fresh
- 1 handful rosemary fresh herbs
- 1 handful sage
- 1 handful marjoram
- ½ teaspoon nutmeg freshly grated
- 1-2 bay leaf
- ½ glass white wine
- 1-2 tablespoon tomato paste concentrate
- 1 cup beef stock or chicken stock
- salt for pasta and to taste
- black pepper to taste, ground
- 2-3 tablespoon extra virgin olive oil
- Parmigiano Cheese grated (as required, or Grana cheese
Instructions
- Wash the asparagus and remove the hard end of the stalk. You can do this by gently bending the asparagus and it should break naturally in the right place. Using kitchen string tie the asparagus into bundles of about 8. If using fresh peas shell them.
- Coarsely cut the meats and the lardo into small pieces. Peel and finely chop the onion and shallots. Wash and finely chop the carrot. Wash and chop the herbs. Leave the bay leaves whole.
- Fry the onion, carrot and shallots with the lardo in a little olive oil until everything starts to soften and the lardo starts to melt. Then add the coarsely cut meats, raise the heat and sauté over a high heat until the meat has started to brown.
- Add the chopped herbs, bay leaves, grated nutmeg and sprinkle with a generous splash of wine. When the wine has evaporated, add the tomato paste. If using fresh peas add them now. Mix everything together. Season with salt and pepper and reduce heat to a simmer.
- From time to time, pour in small amounts of boiling broth and stir. Let the sauce cook until the meat is soft, about 15-20 minutes. If using frozen peas add them 5 minutes before the end. When the sauce is ready remove the bay leaves.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil
- Cook the asparagus in the boiling pasta water. Remove when cooked (about 5-10 minutes) then add the pasta to the same water and cook al dente according to the instructions on the packet.
- Drain the pasta and mix it with the sauce. Serve immediately with whole asparagus or cut the asparagus and mix the pieces into the sauce and pasta. Serve with grated Parmigiano or grana if required.
Notes
- Other similar tubular pastas like ditali, sedani, elbow macaroni, or penne can substitute gargati.
- You may swap meats with turkey, beef, or sausage according to preference.
- For cured pork fat, guanciale, pancetta, or fatty bacon serve as alternatives to lardo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 775 kcal
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 96g | 32% |
| Protein | 42g | 84% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 373mg | 16% |
| Potassium | 1258mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 4044IU | 81% |
| Vitamin C | 37mg | 41% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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