Tufoli with quail ragu | Pasta De Cecco Greece Recipes
Italian recipes: recipes for sauces and pasta | Tufoli with quail ragu | De Cecco Greece.
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Cooking tools:
- Potato peeler
- Pot
- Colander
- Cutting board
- Chef's knife
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Tongs
- Slotted spoon
- Measuring spoon
- Serving bowl
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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