THE CHEF’S COMBINATIONS

FUSILLI WITH CHIANINA RAGÙ

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HOW TO PREPARE A GREAT PLATE OF PASTA

Made purely with Tuscan ingredients, Chianina Ragù is the best choice for a recipe with a strong pasta like our FUSILLI.

2 MEDIUM PORTIONS:

160 g of FUSILLI
A 180 g jar of CHIANINA RAGÙ
50 g of fresh coarsely grated Pecorino cheese
Freshly ground black Pepper
25 g of Tuscan Extra-Virgin Olive Oil
10 g of coarse Salt

Put at least 2 liters of water to boil on the stove. When it boils, add 10 g of coarse salt and put the pasta in, letting it cook with a low flame for 4 minutes. Drain it, put aside the boiled water, and complete the cooking in the pan with the Chianina Ragù for about 2-3 minutes. If necessary, add a little boiled water to obtain a creamy consistency. When done, add the oil and the fresh ground pepper. Whisk it properly, plate it up and add the grated pecorino cheese.

100% Wonderful, tasty and scented pasta dish from Tuscany’s woods!

For other cooking methods read the following suggestions.

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the video recipe

techniques & methods

the chef's cooking

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method

tradizional

COOKING TIME
6 minutes (al dente)

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
The most classic cooking of Italian cuisine

method

passive cooking

COOKING TIME
In boiling water 2 minutes + 6 minutes off the heat

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
Ideal cooking to save energy

method

risotto type

COOKING TIME
In boiling water 4 minutes + 4 minutes in the sauce

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
Add cooking water to maintain creaminess

method

one pot pasta

(2 portions)

COOKING TIME
10 minutes directly in the sauce

WATER REQUIRED
500 ml of water for 160g of pasta
+180 g of White Chianina Meat Sauce
+ 10 g of EVO Oil + 5 g of salt

DIRECTIONS
With very acidic ingredients
cooking time may be longer

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