Conchiglie rigate with guinea-fowl ragù and asparagus | Italian Pasta De Cecco Recipes

Name: Conchiglie rigate with guinea-fowl ragù and asparagus | Italian Pasta De Cecco Recipes
Ingredients: 350 g0SXE050; 250 g breast guinea-fowl; 1 bunch parsley; 1 carrot; 1 onion; 1 stick celery; 1 sprig thyme; 200 g tomatoes, ripe and firm; ½ glass dry white wine; 30 g Butter; salt; pepper

www.dececco.com

이탈리아 요리법: Conchiglie rigate with guinea-fowl ragù and asparagus. De Cecco 한국 | 이탈리아 소스와 파스타 조리법.

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Ingredients

350 g0SXE050
250 g breast guinea-fowl
1 bunch parsley
1 carrot
1 onion
1 stick celery
1 sprig thyme
200 g tomatoes, ripe and firm
½ glass dry white wine
30 g Butter
salt
pepper

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Conchiglie rigate with guinea-fowl ragù and asparagus | Italian Pasta De Cecco Recipes

Ingredients

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