It seems that recently I have been seeing the term ragoút when defining a recipe selection. Now I consider myself a fairly seasoned Kitchen Chef, but have to admit a bit of ignorance behind the meaning of ragoút.
I took to the internet to help me come up with a definition and found that Webster’s and Wikipedia are not all that clear on the term Ragoút as well. Below are their definitions, a slight commentary and a cool, Ditalini Vegetable Ragoút
1. A stew of meat, vegetables, and spices; well-seasoned meat and vegetables cooked in a thick sauce. 2. Mixture, Mélange
Both sources refer to ragoút as a stew, but upon further review of their definitions we can see that ragoút is more of a topping or mixture used to enhance
a meal. The above photos and the picture with a reference on the left seem to back up the topping idea. It should be noted that many times a ragoút is made with noodles or a small pasta like ditalini. Below in the “related articles,” are a few recipes that support this definition.
I’m sure some of you are reading this and saying, “why is Mike so obsesses with this term, as it really is no big deal.” Well the purpose of this website is to expose you, the reader and me, the author, to new, simple and healthy approaches to meals that add a Mediterranean feel.
That being said, as I was walking the aisles of a Publix’s supermarket in St. Augustine’s this week (visiting my daughter in college with the family), I came across this recipe which is used as an accompaniment for Creole-Spiced Salmon. This Ditalini Vegetable Ragoút seemed to be right up Gracie’s alley. I hope you enjoy it and I promise to give you the Salmon recipe sometime soon.
- 2 medium shallots, chopped
- ¼ lb. fresh asparagus spears, coarsely chopped
- 2 Tbsp. fresh chopped Italian parsley
- 1 tsp, fresh thyme
- 1 cup ditalini pasta
- 1 Tbsp. olive oil
- 1 cup grape tomatoes
- 1 (15.5 oz) can cannelini beans
- 2 Tbsp. herb garlic butter
- 2 Tbsp. capers
- ½ tsp. kosher salt
- ¼ tsp. pepper
- Bring water to a boil
- Chop shallot, asparagus, parsley and thyme
- Cook pasta and reserve ¼ cup of pasta water for later use
- Preheat a large saucepan on medium heat fro 2-3 minutes. Place oil in pan and add shallots, asparagus, pasta, tomatoes and beans, cook and stir another 3 minutes or until thoroughly heated
- Stir in herbs, butter, capers, salt, pepper and reserved pasta water, cook and stir for ⅔ minutes or until well heated. Serve.