3772 Beauty Ragout Recipe

I don't know whether the recipe in Jamie Oliver's book is the one you are looking for but here it is anyway!!

1kg shoulder of wild boar
2 large carrots
2 onions peeled
6 sticks of celery
handfull of fresh sage
1 tspn juniper berries
salt/pepper
1 bottle of white wine
4 rashers of pancetta or smoked bacon finely sliced
2-3 small dried chillies
1 x 700g jar of passata
freshly grated parmesan

decide how you want to serve this dish and then cut the meat into the appropriate sized chunks. Put in bolw. Take half of the carrots, onions, celery and chop roughly before adding to meat. Bash sage with the juniper berries and also add to bowlTosh everything together, season with salt and pepper and then add half the wine, top up with water and leave over night to marinate.

Next day fry the pancetta and chilli in a pan with a little olive oil until golden and crisp, chope remaining varrots, celery and onions and add to pan cooking slowly for 10-15 minutes until veg are softened. Meanwhile remove meat from marinade and discard the vegetables/liquid. turn the heat up on the pan and add meat. Cook until all natural liquid has evaperated-this may take some time- then add remaining wine. Stir together and continue to cook until nearly all liquid has gone. Add Passata and a little water, season well and simmer for 11/2 to 2 hrs until tender -add more water if required.

Sounds yummy - enjoy!!

This recipe is not exactly Jamie’s...... if you seen the show
He wanted to use red wine and fresh tomatoes and it was one of the women from the town who gave him this recipe....
Please do give him the credit of generations of Italian heritage
If you watch closely he mocks the Italians…. He should do less talking and more listening when he is in Italy

Sorry

Robert

[QUOTE=BigBird65]Jamie Oliver had an amazing recipe for a wild boar ragout on his Italian Escape. Does anyone know where I can find the recipe for it, or something close? It looked great![/QUOTE]

You could buy the book!!

Or you could ignore the sarcasm and perhaps use the recipe Jackie kindly provided! :D

Thanks Anastasia. I didn't see the series-living in Wales we get S4C which shows "normal" programmes the rest of you get at bizzare hours!!

A friend bought me his book as a prezzie. Also I said it was in his cook book NOT that it was his recipe so Ya Boo sucks to you Rob!!

Any way - has anyone got the recipe for humble pie and how does it taste?!!

Jackie

I never claimed it was or was not in his book...
and i was replying to a statment made on this site not in the book
and for the record Jamie oliver is a Hack of a chef
but what can you expect !
as for the humble pie i dont have the recipe.. i have to ask Jamie....

Have a Nice day :D

Get the feeling you don't like Jamie Oliver, ;) not sure why, he uses fresh basic ingrediants which is very much the Italian way. He just has an English way of doing it because thats where he learnt. We can't all become Italian over night, so learn as we go. :cool:

I wouldn't worry too much about becoming Italian. Some Italians shouldn't be Italian. Humble pie is a piece of cake, but doesn't cut the mustard unless it's taken with a pinch of salt. It can be a recipe for disaster when you rub salt in the wound or make pie in the sky.

We all know one mans meat is another mans poison, but some of us are out to lunch when we put all our eggs in one basket with one bad apple and it's as cheap as chips to take sweets from a baby if you know your onions.

In a nutshell, its all a load of baloney if you are a sharp cookie, because you know that you cannot make an omlette without breaking eggs so you may as well have your cake and eat it! Don't walk on eggshells or the upper crust will make it a tough nut to crack and upset the apple cart.. but I guess that's the way the cookie crumbles 'cus there is no such thing as a free lunch!

You can spill the beans if you separate the wheat from the chaff, but it wont save the bacon as the salt of the earth often get caught with a finger in the pie as they cook up a storm for all the tea in China.

It's the best thing since sliced bread when people are as cool as a cucumber and make sure everyone knows who has egg on their face even if it looks as if butter wouldn't melt in their mouths.

:D :p :D

Aah, so many words of wisdom Anastasia! :D :D :D

Actually, it's given me an idea for a new thread.. check the Circolo and let's play.

:D :D

I think you missed your calling........
but i have no egg on my face my dear, just pride
maybe you should get some

Rob,

I'm not sure if you are refering to me.. 'cus I actually wasn't referring to you.. but if it makes you happy, I'll keep my humour and you keep your pride.. it comes before a fall.. even in the food and drink section.. hence my play on words.

:) :)

Robby, why so grumpy, my friend? We are all foodies and good pals here. Relax a little bit, you'll live longer!