15,092 views
https://www.raiplay.it/programmi/esem... - Ivano has created this recipe to use the producer's stracchino in a creative way by combining it with fettuccine with knife-cut ragù. Ivano shows us how to create two-tone fettuccine with two different doughs, one flavored with saffron and one with turmeric. The ribs, which will be used for the ragù, require a long preparation: they must first be braised with red wine, and then baked together with the meat broth, carrots, onions, celery and herbs. Once cooked - it takes an hour and a half in the oven at 180° - Ivano removes the bones and prepares a reduction with the cooking juices that he will add to the sauce. The minced meat pulp is added to a pan with oil, onion, garlic and red wine. When the wine has evaporated Ivano adds the tomato sauce and cooks for a few minutes in a mantecatura. Ingredients for the saffron dough: 100 g of 00 flour 50 g of semolina 3 eggs 1 sachet of saffron For the turmeric dough: 100 g of 00 flour 50 g of semolina turmeric powder For the ragù: 1 kg of pork ribs 300 ml of red wine 3 tablespoons of tomato puree 1 carrot 1 onion 1 stick of celery 1 clove of garlic 1 shallot meat broth rosemary bay leaves extra virgin olive oil salt and black pepper To complete: 200 g stracchino Cooking: 180°C for 1 hour and 30 minutes