Ingredients for 4:
dough: 500 gr of durum wheat and No 1 egg, 1 teaspoon of salt, cl. 150 hot water.
meatballs: 400 grams of minced meat, 200 grams of grated parmesan, 150 grams of bread crumbs,
No 2 eggs, chopped parsley, 1 clove of garlic, 1 glass of white wine, 1 teaspoon of salt and a sprinkling of pepper, 250 cl of oil for frying.
rolls : No 8 small slices of meat, parsley, bacon and 8 8 cubes of Parmesan, No 16 toothpicks.
sauce kg. 1 of polpapronta, 1 onion, 4 tablespoons extra virgin olive oil, 1 / 2 cup white wine, salt
Preparation:
dough: Dissolve the salt in warm water and continue to knead the flour until the dough is not too soft. Divide the dough into 4 pieces and roll the dough until a mattarrello mm high. 5. Flour the dough and pressing hard on the special grooved rolling pin, to derive the laganari (see photo), which are to be properly separated from each other and placed on a towel to dry (dusting with more flour).
meatballs: Place all ingredients in a bowl and knead until mixture is very thick. Take a spoon compost and cut a ball using the palms of both hands. After all the meatballs, fry in hot oil and place them on kitchen paper to absorb oil.
rolls: Lay the slices with a meat mallet. Put on each slice of parsley, 1 diced bacon and a piece of Parmesan cheese. Roll up and locked on both sides with 2 toothpicks.
sauce: In a pan greased with a tablespoon of olive oil fry the rolls turning them until they are golden brown, then add the other 3 tablespoons oil, onion and continue cooking for 5 minutes. Add wine, salt, pepper and finally add the polpapronta. Season with salt and let simmer for at least 40 minutes. At the end add the meatballs.
Boil pasta in salted boiling water and season it with Parmesan cheese and sauce (meatball and a decorative center).
Note: The best results are obtained using ground and horse meat (diaphragm).
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