Tonight I made a take on Ragu inspired by a dish seen on Jim’s Table, an Instagram account.
We have lots of wild garlic butter in the freezer and the recipe called for finishing the sauce with wild garlic, and I dobbed some on top too. Jim’s recipe called for broad beans which would have been so much better than this, but it a bit early in the season so I used some Edamame from the freezer. The soy didn’t really add much except some texture and colour, but didn’t detract either.
All in all, a pretty delicious take on a familiar concept.
Served with a fruity Barbera from Northern Italy.
by agmanning