Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Turkey & Sage Ragu Blanco
A white ragu, so no tomato at all. Turkey mince with miso, milk and cream reduced down slowly, then burrata and sage chilli oil at the table.
Caitlin Fitzpatrick
Feeds: 4
55 minutes
Ingredients
- 250 g Northern Pasta Co Gigli
-
Olive oil
-
450 g turkey mince
-
1 white onion (finely chopped)
-
3 garlic cloves (minced)
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5 sage leaves, plus extra for serving
-
2 tsp chilli flakes
-
2 tsp white miso paste
-
200 ml whole milk
-
200 ml double cream
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100 ml white wine
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Salt
-
Black pepper
-
Burrata (to serve)
Gigli
From: £4.95
Method
1
In a heavy-based pan, heat the olive oil and fry the onion until translucent. Add the turkey mince and fry until cooked.
2
Once the mince is cooked, add the garlic, chilli flakes, salt, black pepper, and sage, and fry for another couple of minutes.
3
Add the white wine and simmer for a couple of minutes, then add the milk and cream followed by the miso paste.
4
Stir, then cover and cook gently for 25–30 minutes, stirring occasionally to avoid splitting.
5
In a large pot of well-salted boiling water, cook the gigli until al dente and reserve a tablespoon of the pasta water.
6
Once cooked, stir the drained pasta through the ragù.
7
Just before serving, gently heat 2 tablespoons of olive oil in a heavy-based pan and lightly fry some chilli flakes and extra sage leaves until crispy—this will take seconds.
8
Serve with burrata and a drizzle of the sage-infused chilli oil.
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