Purpose purpose with recaglie sauce
Instructions
Put the flour on a pastry Board passed through a sieve, place a fountain in the eggs and a pinch of salt.
Flex the eggs with their hands, leading gradually to flour and stir well.
Working with strength using the palms of your hands until dough is smooth and consistent.
Form a loaf, wrap it in a damp cloth and allow to stand for about an hour; then with the rolling pin to pull a thin pastry, wrap it on herself and cut the ends for approximately 2 mm wide.
Meanwhile chop the onion and celery and put to fry in a pan with oil, add the chopped giblets, seasoning and moisten with the wine.
Cook for 20 minutes; Finally, add the tomatoes and season with salt.
Subtle salting before removing the Pan from the heat, drain underdone and drizzle with the sauce.
Ingredients and dosing for 4 persons
- 500 g of flour
- 4 eggs
- 1 pinch of salt
- For the gravy:
- 250 g of chicken giblets
- 2 ripe tomatoes
- 1 costa of celery
- 1/2 onion
- Basil
- 1/2 cup of wine
- Olive oil
- Salt