From the award winning Caccia e Corte range of quality Tuscan game sauces.
But more than any other fowl, the pheasant takes precedence; yet few are the mortals who know how to extract perfection from the bird. Brillat-Savarin
As with most wild game, to extract perfection requires artistry and craft that only experts using quality ingredients and artisan preparation methods can deliver. Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated an ancient Tuscan recipe for Pheasant Ragu.
It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts of the pheasant.
The ragu is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.
A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is incredibly tender and releases all its flavours and aromas into the thick sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below). We’re sure Monsieur Brillat-Savarin would be thrilled.
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for Tuscan pheasant ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well. Try it on green Tagliatelle for a touch more originality!
Delicious served over polenta.
Pheasant ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
The layers of complex flavours can be extended further by melting some dark chocolate in. Luscious!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
With a touch of beschamel, use between layers of pasta for a real gourmet lasagna.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, pheasant, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.