Tagliolini With Veal And Tomato
Recipe first for 4 people based on Veal with tomato - cooking method pan to boil.
Preparation:
Preparation: Pour the flour into a bowl, add the egg yolks and a pinch of salt, and knead for 30 minutes. Roll out the dough until you get a thin sheet. Leave it to dry for a few minutes. Then roll it up on a rolling pin and, using a sharp knife, make small strips around the rolling pin. Remove the curls from the rolling pin and place them on a board so that they do not stick together. Brown the garlic in the oil. Peel, deseed and cut the tomatoes, and add them to the pan. Then add the carrot, onion, celery, basil leaves, parsley and bay leaf. Salt. Leave to boil for about 10 minutes, then add the veal and cook for another 15 minutes. Cook the tagliolini in boiling salted water for 5 minutes. Drain them and toss them with the sauce. Wine: Barbera d'Asti (Piedmont), 2-5 years.
Ingredients:
Ingredients: For the Pasta: - 200 G Flour - 6 Egg Yolks - Salt - For the Sauce: - 1 Clove Garlic - 30 G Olive Oil - 2 Tomato Sauce - 1 Medium Sliced Onion - 1 Sliced Carrot - 1 Spoon Chopped Parsley - 1 Bay Leaf - 100 G Veal - Salt - 8 Basil Leaves
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