Cockerel Stuffed With Ragù
Recipe second for 4 people based on cockerel with tomato.
Preparation:
Preparation: Finely chop the well washed innards; brown them in oil with garlic, onion, parsley; add salt and pepper and dilute with a spoonful of wine. Once lukewarm, add breadcrumbs, cheese, eggs and mix. Stuff the rooster and sew it. Brown it in oil with garlic and onion; deglaze with the wine and add the tomato sauce. Cook for 2 hours.
Ingredients:
Ingredients: 1 Free-range Cockerel Of 2000 G With Innards - 150 G Bread Crumbs - 2 Eggs - 80 G Grated Canestrato Pugliese - Chopped Parsley - Onion - Garlic - 1 Tablespoon White Wine - Tomato Sauce - Extra-virgin Olive Oil - Salt and pepper
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