Name: Ragu Bianco con Garganelli (White Ragu with Garganelli)
Yield: Serves 4
Cuisine: Italian
Ingredients: 75 g/3 oz/6 tbsp unsalted butter; 1 onion, chopped; 1 celery stick, chopped; sea salt and ground black pepper; freshly grated Parmesan cheese, to serve; 10 ml/2 tsp chopped parsley; 175 ml/6 fl oz/¾ cup double/heavy cream; 250 ml/8 fl oz/1 cup chicken stock, plus extra if needed; 400 g/14 oz garganelli; 250 ml/8 fl oz/1 cup dry white wine; 400 g/14 oz boned chicken, cubed; juice and grated rind of ½ lemon, plus extra grated rind, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Any white meat will work for this recipe, so turkey, rabbit or veal can all be used instead of chicken. Lamb can also be used, but the result is a different dish. The ‘white’ in the recipe title actually refers to the fact that no tomato is used. Garganelli are a kind of hand-made egg pasta shape, similar to penne, which are dried until hard. They are a speciality from Bologna. Normal dried penne or maccheroni, or even fresh tagliatelle, will also work well with this sauce.