Ragu

 Sorry, having a little trouble with IT (dropping connections). I originally put this message under a different heading but thought it more appropriate under Food and Wine. Gala Placida, could I possibly have your ragu recipe? Sounds delicious, although the chestnut pasta may be a little difficult to get hold of (in UK at the moment) or do you make your own? Thanks

 Hi Saffie, I finally found the recipe I gave in the old forum. Here it is: During our last trip I bought in Barga, at a small shop that sells local products on the main street coming straight from the gate at the parking, a couple of packets of chestnut tagliatelle which were absolutely delicious. I served them with a duck and orange ragú which I concocted myself inspired in a traditional Tuscan dish which apparently is the original source of the French "Canard à l'orange". The Tuscans say that this dish was taken to France by the chefs who accompanied Catherine of Medici. Here is what I did: 1.- The day before I cooked 1 1/2 ducks in a Slow Cooker (Crockpot) leaving them whole and just with salt and pepper, 1/2 cup of white wine, 1 teaspoon Tuscan Herbs Mixture, the juice of 1 orange and a few slices of another orange. I did this for 8 hours and I left the pieces to cool down in the crockpot. 2.- Next day, I sauteed in a bit of olive oil the following: 1 onion finely chopped 2 stalks celery finely chopped 2 carrots finely chopped Once cooked, I added about two tablespoons of grated orange peel, 1 little container of glazed orange and lemon peels, 1/2 cup white wine, a small glass of "grappa", 1/2 cup orange juice and allowed it to reduce and evaporate. I added then the duck meat, chopped and allowed it to cook for a few more minuted. I served it with the chestnut tagliatelli and a bit of freshly grated Parmesan cheese, for those who cannot eat pasta without cheese on the side (I prefer this dish without cheese.....) It is a delicious combination without using the traditional tomato based ragús and more delicate to accompany chestnut based pasta. Enjoy!

You can buy chestnut flour in the uk. http://www.shipton-mill.com/flour-direct-shop/speciality-and-rare-flours...? and in some lucky cases even in Tesco! then for 4 people:

• 200 g chestnut flour
• 100 g pasta flour
• 1 egg

Mix the two flours and add a good pinch of salt. Mix in the egg and then add warm water until you reach the right consistency. Work your dough until is elastic, then let it rest wrapped in cling film  for half an hour. It is ready for tagliatelle, I just use my Imperia pasta machine.   Paola www.latoca.co.uk

 It seems to cook faster than ordinary pasta, so be careful. Commercial chestnut pasta can be found particularly in the Northern Tuscany area; however, it can be found at specialty shops throughout the world. I recently found it in San Francisco.... but then, the place that sells it is called "Lucca".... Nevertheless, fresh pasta is always better.

I prefer dried pasta.

  Many thanks, Looking forward to making the ragu. We are hoping to visit Bagni di Lucca in the next few weeks, I will visit Barga and hopefully stock up on the chestnut pasta. I have tried to make my own pasta but I have not really had a great deal  of success.

I made chestnut past ain the past and found it a bit difficult...the dough is not quite as eleastic as the normal one. If you made pasta in the uk you might have had a problem with the flour... it behaves differntly from the italian one.. I was fairly successful with a pasta flour I think it was from Doves. A tuscan friend of mine who lives in Glasgow too just buys her flour in Italy!!!

 The shop at Barga where you will definitely find it is on the main street from the entrance door, about 100 yards away from it on your right hand side. It has a double entrance and it sells local delicacies. Highly recommended.