INGREDIENTS
- Home made dough:
- – Flour 350 g.
- – Semolin 150 g.
- – Eggs 4 models.
- – Water c/n.
- Stuffed:
- – Grated mozzarella 200 g.
- – Ricotta 200 g.
- – Egg 1 unit (whether it is massive, one egg white is sufficient).
- – Salt to style.
- – Black pepper and nutmeg.
- – Contact of lemon zest.
- – Contact of recent chopped thyme.
- Upholstery:
- – Shoulder 1 unit and a half in 3 cm thick steaks.
- – Grilled sausage 40 cm approx.
- – Sunflower oil c/n..
- – Carrot in 2 cm wheels, 1 small unit.
- – Onion quartered lengthwise 2 models.
- – Bell pepper in 4 items 1 unit.-
- – Celery in 3 items 2 branches.
- – Garlic, with pores and skin, 3 cloves.
- – White wine 1 glass.
- – Crushed tomatoes 3 cups or cans.
- – Salt, floor black pepper, floor chili and paprika, to style.
Get pleasure from this spectacular plate of selfmade pasta! Cheese and ricotta sorrentinos, with shoulder stew and grilled sausage
PROCEDURE:
Steps:
1: Make the dough.
2: Make filling.
3: Stretch the dough and fill.
4: Make the sauce.
5: Cook dinner the pasta and serve.
1. For the stew. In a pot with a bit oil, brown the shoulder lower into 4 or 5 cm broad wheels. Add the entire grill sausage. As soon as all the pieces is golden, put aside and in the identical pot, sauté the greens for a couple of minutes till they flippantly brown. Then, add the shoulder, sausage and wine. Cook dinner for a few minutes.
3. Add the seasonings and crushed tomato. Cook dinner over low warmth for not less than 1 hour or till the shoulder is tender.
