Tufoli with quail ragu | Italian Pasta De Cecco Recipes

Name: Tufoli with quail ragu | Italian Pasta De Cecco Recipes
Ingredients: 350 g0SX0029; 2 shallots; 2 quails; 1 bunch asparagus; 300 g tomatoes, ripe and firm; 1 small bunch basil; 1 scoop broth, already made; salt; pepper

www.dececco.com

Preparation Clean the asparagus with a potato peeler, rinse them and chop them into bits, then toss them in a pan with bubbling boiling water for 4-5 minutes

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Ingredients

350 g0SX0029
2 shallots
2 quails
1 bunch asparagus
300 g tomatoes, ripe and firm
1 small bunch basil
1 scoop broth, already made
salt
pepper

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Tufoli with quail ragu | Italian Pasta De Cecco Recipes

Ingredients

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