Allows au gratin with calf
Instructions
For the gravy: take the veal meat and cut it into pieces.
Clean the celery and cut into matchsticks.
Wash the onion and cut into thin slices.
Sauté the garlic in a pan with oil.
Then, pour the vegetables.
Salt and pepper lightly.
Add to the mix the vegetables veal tidbits.
Let them brown paper with white wine.
Let the wine evaporate, add the tomato pulp and a few Basil: Cook the sauce for at least 10 minutes on medium heat.
For the dough: in the meantime, boil the pennette in a saucepan of lightly salted boiling water.
Al dente, drain and place in the pan with the sauce and mix well.
To serve: pour the pennette dressed in an ovenproof dish.
Heat the oven to 180 degrees.
Sprinkle the surface of the dough with the grated cheese and bake: bake the pennette for 5-10 minutes.
When well browned, remove from oven and serve.
Ingredients and dosing for 4 persons
- 280 g of type pasta pennette
- For the sauce:
- 200 g of calf pulp
- 1/2 cup of white wine
- 40 g of scallion
- 50 g of celery
- 1 clove of garlic
- 3 tablespoons of olive oil
- 6 leaves of basil
- 200 g of tomato pulp
- 40 g of cheese
- Salt
- Pepper