Рецепт the butchers' starter dish

Переводчики: David. Original recipe by andrea gagnesi.
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5 голосов | 285 визитов

a traditional Tuscan recipe, with four different types of meat, quick preparation in order to maintain freshness and authenticity of each ingredient

Порций: 10


Cost per serving $0.63 view details


  1. Finely chop the vegetables (except the tomatoes), cook in a pan in order to caramelize their sugars
  2. Mince the meat with a knife and add to the pan, do not mix the diferent meats with each other, cook until well browned.
  3. Add white wine, let evaporate and cook for 6 / 7 minutes
  4. Add salt
  5. Remove from heat and add tomatoes (previously peeled, deseeded and chopped)
  6. Drain the pasta al dente and add to the pan, mixing it with the sauce
  7. Serve with basil leaves broken by hand

Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 10 servings
Calories 85  
Calories from Fat 41 48%
Total Fat 4.57g 6%
Saturated Fat 1.69g 7%
Trans Fat 0.09g  
Cholesterol 22mg 7%
Sodium 41mg 2%
Potassium 249mg 7%
Total Carbs 4.22g 1%
Dietary Fiber 1.1g 4%
Sugars 2.45g 2%
Protein 6.74g 11%
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  • David
    a fast and simple dish historically cooked by butchers in Tuscany, not the typical slowly cooked 'ragu', you need to get into the mind of a butcher, who works with meats all day...

    one of those recipes that needs to be tried in order to be appreciated

    PS. recipe is from a professional Chef (Andrea Gagnesi) but photos are taken from my first experiment, so please do not rely too much on photo for guidance or rating, e.g. smaller pasta may work even better, important thing is that it is striped.

    Этот рецепт был приготовлен/опробован мной!


    • Frank Fariello
      07 августа 2010
      Hmmm... intriguing! I've never tried this but it sounds good. Just one question: what is meant by not mixing the different meats? Once they're in the pan it would be hard not to mix them, no?
      1 reply
      • David
        08 августа 2010
        Hello Frank, great to hear you are going to give it a try. I used a large frying pan to cook the meats, making sure to cook each of them in a separate area of the pan and not mix them until tw the end, after the pouring/evaporating of wine. The idea is that you do not want the fatty juices of each meat to mix with one another, so do not stir them together until quite cooked. An analogy would be to say you want to "mix the music but not the instruments", it will be clearer once you have tasted it. Let me know how it goes, ciao

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