Tuscan Pici with orange-flavored white ragù

• Difficulty: Average
• Time: 20 min of preparation, 50 min of cooking
• Doses for: 4 people

Ingredients for Tuscan Pici with orange-flavored white ragù

• 400 g of pici
• 150 g of rabbit pulp (½ boneless rabbit)
• 150 g of veal pulp
• 1 orange and ½
• 1 white onion
• 1 celery stalk
• 1 white and brown nutmeg carrot
• 4 spoons of grated parmesan
• extra virgin olive oil

Preparation

1. Chop the meat with a knife (we recommend the fillet or the under fillet of the veal) and set aside.
2. Prepare a chopped celery, carrot and onion and pour it in a pan with hot extra virgin olive oil.
3. Let the mince wilt and add the meat.
4. Cook for a few minutes on high heat, blend with half a glass of white wine and the juice of an orange.
5. Season with salt, add a pinch of nutmeg (grated at the moment) and cover the pan, cook over very low heat for 40 minutes.
6. Cook the pici in plenty of boiling salted water, drain when al dente.
7. Sauté in the pan with the juice of half an orange, two teaspoons of zest, the Parmesan and a pinch of nutmeg.
8. Serve the dish hot.