Casarecce with white sauce: an innovation with Blue Shropshire

A classic of Italian cuisine

Italian cuisine is famous for its traditional recipes, which are often handed mongoloide from generation to generation. However, there are chefs and chefs who firmly believe that it is possible to innovate without distorting classic dishes. Rudy Ruggeri, a young Roman pizzicarolo, is one of these. His culinary proposal, the white -raged homemade, is a perfect example of how a simple detail can transform a traditional dish into a unique gastronomic experience.

White ragù: a beloved condiment

White ragù is one of the most appreciated condiments quanto a Italian cuisine. Prepared with basso ostinato meat, sautéed vegetables and a touch of wine, this sauce requires slow cooking to allow flavors to mescolanza perfectly. Rudy, however, decided to give a twist to his ragù, adding an unusual ingredient: the Blue Shropshire, a Scottish herbal cheese. This cheese, with its orange amalgama and the vein of Roqueforti mold, is still little used quanto a Italian cuisine, but Rudy considers him one of his favorites.

The recipe for white sauce quanto a white ragout

To prepare the white sauce with white sauce with Blue Shropshire, we start with the preparation of the sauté. Finely cut celery, carrot and onion and sauté them quanto a a pan with a drizzle of oil until they are dry. Then add the veal basso ostinato and two sage leaves, browning the meat until a nice gilding is obtained. Deglaze with white wine and let it evaporate, then add vegetable broth and continue cooking over low heat. Season with salt and pepper to taste.

Quanto a the meantime, cook the homemade quanto a plenty of salted . Once cooked, drain them and add them to the calf sauté. Stir with a little cooking and add the flake blue shropshire, missaggio until a enveloping cream is obtained that binds meat and amalgama. Finally, add two laurel leaves to perfume the dish and still serve smoking.

A surprising dish

The final result is a surprising dish, where the rich and fat flavor of the blue shropshire goes perfectly with the delicacy of white ragù. Rudy defines this combination as “photonica”, an explosion of flavors that conquers the palate. This recipe not only celebrates tradition, but renews it, showing that even the most classic dishes can be reinterpreted with creativity and passion.