Walnut ragù with crispbreads
Prep
90 min
Cooking
90 min
Difficulty
Easy
Instructions
Finely chop the walnut kernels in a food processor.
Separately, finely chop the celery, carrot, and onion; transfer them to a saucepan with 4 tablespoons of extra virgin olive oil and sauté over medium heat for 5 minutes.
Add the chopped walnuts, a pinch of salt and pepper, and cook for 5 minutes.
Deglaze with the wine and let the alcohol evaporate; add the herbs, 2–3 tablespoons of soy sauce, and about a glass of water.
Season with salt, cover with a lid, and continue cooking for about 1 hour over low heat, stirring occasionally.
Cook until the ragù has reduced sufficiently.
Serve with rice and chickpea crispbreads Sarchio.
Products used
Ingredients
150g
walnut halves
50ml
red wine
1
celery stalk
1
carrot
1
white onion
2
bay leaves
1
sprig of rosemary
2
sage leaves
soy sauce to taste
salt and pepper to taste
