Red calf
Instructions
Cook vegetables in about 500 g lightly salted water, then separate them from cooking broth, Peel the tomatoes by removing the seeds and reduce everything into puree.
A 200 g cooking broth piping hot, add 3 tablespoons of mashed vegetables, rain pour the semolina and mix carefully.
Add the parmesan and drizzle with the olive oil extra virgin.
Ingredients and dosing for 1 person
- 2 tablespoons of semolina
- 1 jar of homogenate of veal
- 2 ripe tomatoes
- 1 carrot
- 1 bit of celery
- 1 teaspoon of parmigiano
- 1 teaspoon of olive oil extra virgin
- 1 pinch of salt