MEZZI RIGATONI WITH GOOSE GENOVESE, ONION AND MUSTARD
- GOOSE AND ONION GENOVESE
- Breme red onions
- Boneless Mortara goose legs
- Bay leaf
- Sprig of fresh thyme
- Dry white wine, Oltrepò Pavese
- EVO oil
- Clarified butter light meat (or vegetable) broth, as required
- Tablespoon tomato paste
- Salt to taste
- Black pepper, to taste
- PASTA
- Barilla Al Bronzo Mezzi Rigatoni
- Voghera pear mostarda
- Lombardy Quartirolo cheese
- EVO oil, to taste
- Black pepper, to taste
Mezzi Rigatoni
CHEF'S NOTE
Simone Bottazzi - Ristorante Novanta
“The Genovese is a dish that I love and that I contextualise to my territory of Oltrepò Pavese, from which I take some of its key flavours: Breme onions, Voghera fruit mostarda, quartirolo cheese and goose. Slow cooking makes the ragù sweet and melt-in-the-mouth, for a great first course that embodies both north and south.”