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MINCED FASSONA BEEF FROM PIEDMONT - MACELLERIA MASTRA ALEBARDI

Presentazione Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Macinato Di Fassona Piemontese - 1 Kg.
19.50 €

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Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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OIP
03/10/2017 22:32:25

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