|The town of Gangi
Foods and cook recipes Gangi
Anelletti 1 kg., Gr grated cheese. 100 g minced veal. 500, Tuma cheese gr. 400 g fresh peas. 200 net, suet gr. 100 gr butter. 50 gr breadcrumbs. 200, two onions, 1/2 cup red wine, a splash of sauce in the tube. A generous cup of sauce false skinny ragout.
Drain it al dente and toss with the sauce of the false lean and with grated cheese. Let them cool.
Meanwhile prepare a sauce with grated onions and cut into very thin, flare fat, a bit of sauce in the tube.
Add the chopped, pour the red wine into the pan and pour even the peas, and cook over low heat for about twenty minutes.
With anelletti now cold box lined in a baking dish with a diameter of about cm. 28 with high sides, well buttered and dusted with breadcrumbs. Inside Ragoncino pour the meat and peas and place the sliced cheese Tuma.
Cover with the other anelletti, bread crumbs, flakes of butter and put then in the oven for about 25 minutes, pouring onto the pie, before baking, a nice ladle of sauce false lean.