|The town of Carini
Foods and cook recipes Carini
Lasagne wide gr. 800, pork gr. 200, veal gr. 200, tomato extract gr. 400 g fresh ricotta. 400, ricotta salata (or grated cheese) gr. 100 gr lard. 100, red wine, a glass, an onion.
Fry suet in the two pieces of pork and veal, remove them from the pan and fry the onion in the fat left, dissolve the extract and blended with wine.
Put the meat in a pan, stretch with about a liter and a half of water and simmer the sauce for at least an hour, until the meat is well cooked.
Finely chopped pork and veal in the cutting board and put them back in the sauce that you removed from the fire.
Boil the pasta, drain and dress them in a bowl with the ricotta dissolved in a little water for pasta.
Divide the pasta on plates and pour on each of them a spoon of sauce. Complete the dish with grated ricotta (or with grated cheese).