Busiate with white meat ragù, cooked both in a pan and with the Bimby.

A delicious, delicate, and spring-like first course.
The sweetness of the peas and the delicacy of the white meat will envelop the pasta in a truly special combination.
This sauce can be made with chicken, rabbit, or lamb, as long as they are white meats.
Busiate with white meat ragù and peas is easy to make and will surely be loved by the entire family.

Busiate is a typical pasta shape originating from western Sicily, particularly the province of Trapani, called so because the dough was originally wrapped around the stem of a plant, the “buso” in Sicilian dialect.

Additionally, you can also make this recipe using leftover meat from the day before.

I invite you to see my Easter menu, click here.

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Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Electric Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: Easter, Spring, Summer, and Autumn

328.69 Kcal

calories per serving

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Energy 328.69 (Kcal)
Carbohydrates 35.47 (g) of which sugars 5.21 (g)
Proteins 28.47 (g)
Fat 7.92 (g) of which saturated 4.00 (g)of which unsaturated 3.52 (g)
Fibers 6.01 (g)
Sodium 447.57 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

10.5 oz lamb meat (or chicken or rabbit)
1.8 oz onion
1 leaf bay leaf
1 sprig thyme
to taste roast herbs
1 sprig rosemary
to taste salt
to taste pepper
2.1 oz white wine
10.5 oz peas
10.5 oz pasta (busiate)
to taste broth cube (vegetable)
1.8 oz Parmigiano Reggiano PDO

Tools

What we need to do

1 Knife
1 Cutting Board
1 Pan or the Bimby
1 Pot
1 Colander

Steps

To make

we will start by choosing the meats, as mentioned above, you can use chicken, rabbit, or lamb.
Finely chop the meat and set it aside.
For this recipe, you can use either frozen or fresh peas.
In a pan, pour in the extra virgin olive oil and the chopped onion, and let it cook until it turns blonde.
Add the minced meat, the bay leaf, rosemary sprig, and thyme. Sauté for a few minutes, then deglaze with white wine.
After the wine has evaporated, you can add the peas, some roast herbs, a teaspoon of vegetable broth cube, and 1 glass of water.
Cover and let it cook for 15 minutes from the start of boiling.
In the meantime, put the water for the pasta on the stove, and when it boils, add it.
As soon as the pasta is cooked al dente, drain it
and add it to the pan with the Parmesan, a grind of pepper, and mix over the heat.
Serve immediately. Busiate with white meat ragù is ready.
Place the onion in the bowl and chop for 10 sec. speed 8.
Scrape with the spatula and pour the oil into the bowl, flavor with the basket instead of the measuring cup for 3 min. at 230°F counterclockwise speed 1.
Add the minced meat and cook for 3 min. at 212°F counterclockwise speed 1 with the basket on top.
Then deglaze with the wine and without the measuring cup cook for 3 min. at 230°F counterclockwise speed 1
Add the peas, a glass of water, the herbs, the aromas, and the stock cube and cook with the basket for 14 minutes at 212°F counterclockwise speed 1
In the meantime, put the water for the pasta on the stove, and when it boils, add it.
As soon as the pasta is cooked al dente, drain it and add it to the sauce in a pan with the Parmesan, a grind of pepper, and mix over the heat.
Serve immediately hot.
Enjoy your meal. Busiate with white meat ragù is ready.