Pappardelle pasta with white ragù
Leonardo Pellacani
Menù Ingredients
65 g. Pappardelle pasta
q.s. Rosemary
q.s. Parmigiano Reggiano cheese
Serve 1
Cook the pappardelle in boiling salted water. In a pan, add the chicken and veal ragù and warm it up on the stove with some rosemary. Drain the pappardelle and toss in the sauce with a little Parmigiano Reggiano cheese. Garnish with a sprig of rosemary and serve.
Il nostro chef Leonardo Pellacani ci mostra come preparare un piatto di pappardelle condite col nuovo Ragù bianco Evolution.
Buon appetito!
