Pure passion for pasta
Who said that ragù can only be made with meat?
Here is a crunchy twist with an autumn touch: a ragù with toasted hazelnuts!
A perfect dish for those who want to experiment with new and surprising flavours.
Recipe difficulty level: easyReady in
1 hr 10 minutes
Watch the Video
Preparation
10 minutes
Cooking
1 hour
Total time
1 hr 10 min
Number of guests at the table:
| 320 | g | Delverde lumache |
| 200 | g | toasted hazelnuts |
| 1 | l | tomato puree |
| 2 | tablespoons of extra virgin olive oil | |
| 2 | sage leaves | |
| 1 | sprig of rosemary | |
| 1 | carrot | |
| 1/2 | onion | |
| 1/2 | celery stalk | |
| q.b. | salt | |
| q.b. | pepper | |
| q.b. | grated cheese (optional) |
Tools
KnifeBowlsMixerFrying panPotColanderMethod
Start by coarsely blending the hazelnuts. In a separate bowl, finely chop the carrot, celery and onion. These will then be sautéed in a pan with the oil, adding the sage and rosemary.
Once golden, incorporate the hazelnuts, tomato purée, a glass of water, and a pinch of salt.
Cook the ragù over medium heat for about 45 minutes, ensuring it reaches a thick consistency.
Meanwhile, bring a pot of water to a boil and cook the Delverde lumache for about 10 minutes, as indicated on the package.
Drain the pasta, combine it with the ragù and mix well.
Finally, add a touch of pepper and, if desired, garnish with some grated cheese before serving.
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