INGREDIENTS
- Slippers for 4 individuals:
- – Semolin 400 g.
- – Eggs 2 items.
- – Milk 120 cc.
- – Grated pecorino (Sardinian cheese) 30 g.
- – Evo oil 20 g.
- – Basil 10 g.
- Neapolitan ragù:
- – Pork breast 500 g.
- – Onion 50 g.
- – Celery 30 g.
- – Carrot 30 g.
- – Vino tinto 50 cc.
- – Additional virgin olive oil 50 g.
- – Crushed tomato 1 L.
- – Sal c/n.
- – Pepper c/n.
- – Basil 20 g.
- – Finely grated Sardinian cheese 50 g.
- Lemon sauce:
- – Giant lemons 2 items.
- – Butter 100 g.
- – Garlic 1 clove.
- – Parsley 10 g.
- – Mascarpone 50 cc.
Learn to put together some traditional Scialatielli with Napoletano ragu’ and lemon sauce , a spectacular dish to take pleasure in an actual home made pasta!
PROCEDURE:
1. In a pot, add the oil and brown the pork breast lower into 3-4 cm items.
2. Let it brown effectively and add the chopped greens, let it brown and moisten with the pink wine. Let the alcohol evaporate and add the tomato sauce, let it cook dinner for 3-4 hours and if essential add water in order that it doesn’t stick with the pot. Spice with salt and pepper.
3. Cook dinner the pasta al dente and season with the sauce, add basil and grated cheese.
