INGREDIENTS
- – Strip roast 500 g.
- – Roast lid 500 g.
- – Crimson bell pepper 200 g.
- – Onion 800 g.
- – Provoletta.
ARGENTINE PASTA Roasted revioles with provoleta, bell pepper and onion: the menu for the world champions
PROCEDURE:
1. Lower the onions into mirepoix.
2. Salt the meat with coarse salt.
3. Make a mattress with the onions on a baking sheet and place the meat on the onions.
4. Bake at 200°C for an hour and a half, two relying on the scale of the meat.
5. Burn the bell peppers over excessive warmth.
6. Peel the bell peppers and reserve
7. As soon as the roast is prepared, let it cool, take away the bone and extra fats.
8. Carry all of the elements to course of (roast, onion, bell pepper)
9. Rectify that it’s wealthy.
10. Assemble the ravioli with coloured pasta plenty and luxuriate in!
