Gargati with Spring Ragu (il Consiero) – The Pasta Project

Referred to as il consiero, this combined meat ragu from Vicenza in Veneto is a very attention-grabbing pasta sauce that really modifications with the seasons. On this model, gargati with spring ragu, the sauce is fabricated from lardo (cured pork fatback) and three white meats, in addition to recent peas and asparagus! An amazing spring… Continue reading Gargati with Spring Ragu (il Consiero) – The Pasta Project