Shells with veal rolls
Instructions
2_03125 SHELLS with VEAL ROULADES INGREDIENTS for 4 PERSONS 4 thin slices of veal and lamb chops 4, 100 g of olive oil, a glass of white wine, one litre of tomato puree, garlic, onion, paprika, bay leaf, parsley, 150-200 g of Apulian Canestrato cheese d.
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P of which approximately 50 g for the preparation of rolls, 400 g of pasta shells type rigate or ziti.
Prepare veal rolls with a stuffing of parsley, chili, Apulian Canestrato cheese grated previously, salt and a little minced garlic.
In a pan heat oil, 100 g let fry a clove of garlic, a whole small onion: Add the rolls and the lamb chops; Let them flame lively Brown and add a glass of white wine, then letting it evaporate.
Add one liter of tomato sauce, salt, parsley and bay leaf, lower the heat and cook for about an hour.
Meanwhile, Cook the pasta will be done; cook them al dente, pour into a tureen by first seasoning with the Apulian Canestrato cheese and two ladles of gravy.
Mix well the dough why s? gravy soak, served in dishes and seasoned with the Apulian canestrato cheese and gravy.
