A peerless and irresistible porcini mushroom ragu from an ancient Tuscan recipe.
This porcini ragu from the award-winning Caccia e Corte range is prepared by expert chefs Rosalia and Piero Caruso from Castelfiorentino, near Siena. It is produced in limited quantities using the very finest and freshest ingredients including the magnificent Porcini mushrooms (Boletus Edulis) from the great forest areas of the Tuscan Appenine mountains.
The mushrooms are prepared with a traditional ragu base of extra-virgin olive oil, white Tuscan IGT wine, chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices to form a robust and earthy sauce with an incredible depth of flavour.
It contains no preservatives or artificial additives. Gourmet pasta sauces have never been easier!
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for this porcini ragu is Pappardelle. Other long pasta like Tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta. Some chefs would use this sauce over fried Polenta.
Porcini 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.
Garnish with freshly grated 24 month parmesan and a light scattering of chopped parsley. Leave a black pepper grinder on the table for guests to use at will.
Can be used as a risotto sauce or over potato gnocchi.
Try adding some Pancetta or Guanciale.
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.
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.
Other meats can be added to this sauce, but don’t overdo it – less is more!
Chopped tomatoes, porcini mushrooms, extra-virgin olive oil, red onions, white wine, celery, parsley, meat extract (broth stock), salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.