Tagliolini with veal and tomato
Instructions
Pour the flour into a bowl, add the egg yolks and a pinch of salt, and knead for 30 minutes.
Roll out the dough into a thin sheet.
Leave it to dry for a few minutes.
Then roll it up on a rolling pin and, using a sharp knife, make some stiscioline around the rolling pin.
Remove curls from the rolling pin and place them on a table so as not to make them attack each other.
Brown garlic in oil.
Peel, remove the seeds and chop the tomatoes and add them into the pan.
Then add the carrot, onion, celery, basil leaves, parsley and bay leaf.
Salt.
Let boil for about 10 minutes, then add veal and cook for another 15 minutes.
Cook the pasta in boiling salted water for 5 minutes.
Drain and toss with the sauce.
Wine: Barbera d'Asti (Piedmont), 2-5 years.
Ingredients and dosing for 4 persons
- For the dough:
- 200 g of flour
- 6 egg yolks
- Salt
- For the sauce:
- 1 clove of garlic
- 30 g of olive oil
- 2 sauce tomatoes
- 1 medium onion sliced
- 1 carrot sliced
- 1 tablespoon of chopped parsley
- 1 leaf of laurel
- 100 g of calf
- Salt
- 8 leaves basil