INGREDIENTS
- – 8 shoulder steaks
- – Sal
- – Pepper
- – Olive oil
- – Grated cheese 100 grams
- – Breadcrumbs 25 grams
- – Parsley 3 tbsp
- – Hydrated dried tomatoes 10u
- – 2 tablespoons further virgin olive oil
- – 200 gr. diced onions
- – 1 clove garlic
- – 800 gr of preserved or crushed tomatoes
- – sal
- – freshly floor black pepper
- – sugar
- – a package deal of herb bouquet (thyme, rosemary, bay leaf, basil, parsley)
- – 500 gr. inexperienced break up peas
- – 2 sprigs of leek
- – 3 tbsp. Of olive oil
- – 1 cup of milk (you’ll be able to substitute it with water)
- – Salt to style
- – 1 clove garlic
– For the envoltini, season the steaks with salt and pepper and unfold with the tomato paste (processed with olive), cowl with the combination of grated cheese, breadcrumbs, chopped parsley and olive and wrap.
– Shut with toothpicks and brown in a pot with olive oil on all sides, take away and put aside.
– Within the pot the place the envoltini have been sealed, add somewhat extra oil and sauté the chopped onions and crushed garlic over low warmth, stirring sometimes, till the onions are tender and clear.
– We’ll incorporate the crushed tomatoes, season and add the herb bouquet; Add the envoltini and let cook dinner till they’re cooked and the sauce is considerably thick.
– For the puree: Soak the peas for a minimum of 8 hours beforehand.
– After that point, put the leeks reduce into rounds in a pot to sauté, then add the peas, with the garlic and liquid, and cook dinner till they’re gentle, roughly 40 minutes.
– When they’re accomplished, drain them to take away any extra liquid.
. Course of them or combine and the puree is prepared, in case it’s obligatory to order the cooking liquid for processing time.
