Pappardelle with duck ragù

Pappardelle con ragù di anatra. Discover this dish from Pappardelle, the classic fresh egg pasta of the region. This is often served with a rich, slow-cooked sauce – often made from wild duck, hare or boar, reflecting the Tuscan passion for game. SERVES 6 PREPARATION 20 minutes COOKING 2 hours INGREDIENTS • 1 onion, peeled, […]

Calamarata with Lobster Ragu Recipe

Calamarata with Lobster Ragu’, Peas and Rocket Created by Sara Danesin Masterchef finalist. The choice of this pasta is that it allows a tidy and elegant plating up, perfect for such a  fine dining recipe. Importantly, remember to keep the lobster’s shell (carapace) as this is an integral part of this recipe. Whether you have bought yours […]