INGREDIENTS
- Stuffed pasta:
- – Leftover roast.
- – Onion c/n (500 g approx).
- – Half a bell pepper.
- – A garlic clove.
- Pasta dough:
- – Flour 0000 500 g.
- – Not edible 150 g.
- – Water 100 cc.
- – Sal 12 g.
SORRENTINOS WITH RECYCLED ROAST
PROCEDURE:
1. Make a crown with the flour, and put the yolks, salt and water within the heart. Combine all the things and knead a bit of.
2. Let it relaxation for 20 minutes and knead once more. Repeat this course of 3 occasions till the dough is easy and delicate.
3. For the filling, put some leftover cooked meat in a strain cooker with a bit of water. Prepare dinner till tender and crumbly.
4. Give a number of hits with the processor, to this add sweated and sautéed garlic, onion and bell pepper.
5. Stretch the dough, place the filling within the sorrentino mould. Minimize.
6. Boil in loads of boiling water.
7. Serve with some cherry tomatoes sautéed with olive, garlic and recent basil.
