Ragout Corse Courses

Ragout Corse is a traditional dish from Corsica, restaurants in France famously serving it for centuries. The main ingredients of the dish are lamb, mutton, pork and rabbit cooked with garlic, onions, tomato, white wine and herbs. It is a stew-like dish, simmered slowly over low to medium heat with the ingredients adding to its delicate flavor. The cooking time is approximately two hours, although some adaptations have featured shorter cooking times to accommodate busy lifestyles. The flavors of this dish are versatile, allowing chefs to customize the recipe with their preferred ingredients and spices. Common additions can include olives, anchovies, capers, mushrooms, garlic and citrus for an extra zest of flavor. Once cooked, the dish is served over pasta or potatoes, making it a hearty and substantial meal. Chef variations over the years have evolved the dish to feature different types of meat or fowl like chicken and veal. Ragout Corse is popular among both amateur and professional chefs alike due to its ease of preparation and years of history. A truly classic dish that is still enjoyed today!