macaronade MEAT
Ingredients: for 6 persons • 2 boxes
BOLT Rigatti either 500gr or more depending on the guests
· 12 thin slices of Palerons
• 20 inch sausage by guests • 1
heel ham
‡ 500 Gr of sausage
• 2 chopped steak
· 15 cl of milk
2o cl red wine
· A half bunch parsley
• 1 half stick of stale bread • 2 eggs
• 1 large onion
• 4 cloves garlic • 2
bird chilies • 2 box shoveled tomatoes in juice (large)
• 1 box of tomato paste (very small)
• 2 bay leaves Salt and pepper
mill
Parmesan and fresh basil for the service
RECIPE;
Prepare stuffing larks without heads or brajole (Sete)
(the name we give to these meatballs, some butcher prepare them as in the halls of SETE)
So you mix the chopped meat, eggs, garlic and onion finely chopped, chopped parsley and bread that will have soaked in milk.
It is very important to season the stuffing if you are unsure where taste is the only way to really know.
Place a tablespoon of stuffing in the middle slices of chuck, fold and tie, like olives, a bit tedious at first you quickly find the spot.
BOLT Rigatti either 500gr or more depending on the guests
· 12 thin slices of Palerons
• 20 inch sausage by guests • 1
heel ham
‡ 500 Gr of sausage
• 2 chopped steak
· 15 cl of milk
2o cl red wine
· A half bunch parsley
• 1 half stick of stale bread • 2 eggs
• 1 large onion
• 4 cloves garlic • 2
bird chilies • 2 box shoveled tomatoes in juice (large)
• 1 box of tomato paste (very small)
• 2 bay leaves Salt and pepper
mill
Parmesan and fresh basil for the service
RECIPE;
Prepare stuffing larks without heads or brajole (Sete)
(the name we give to these meatballs, some butcher prepare them as in the halls of SETE)
So you mix the chopped meat, eggs, garlic and onion finely chopped, chopped parsley and bread that will have soaked in milk.
It is very important to season the stuffing if you are unsure where taste is the only way to really know.
Place a tablespoon of stuffing in the middle slices of chuck, fold and tie, like olives, a bit tedious at first you quickly find the spot.
Brown the sausage in a casserole with a bit of fat, me I use lard.
Remove the sausages when they are colorful, well made with the larks and set aside.
Deglaze with the tomato paste, add the tomato juice shoveled, the heel of ham, red wine, peppers flies and the bay.
If there is stuffing add this into the sauce. Bake 2 hours
sauce, covered with the larks and a half hour with sausages.
If there is enough sauce to cook the pasta directly.
can also cook the pasta al dente and add to the casserole before serving.
On each plate, add the Parmesan and basil finely chop.
Remove the sausages when they are colorful, well made with the larks and set aside.
Deglaze with the tomato paste, add the tomato juice shoveled, the heel of ham, red wine, peppers flies and the bay.
If there is stuffing add this into the sauce. Bake 2 hours
sauce, covered with the larks and a half hour with sausages.
If there is enough sauce to cook the pasta directly.
can also cook the pasta al dente and add to the casserole before serving.
On each plate, add the Parmesan and basil finely chop.
