500 gr Tomato puree Garlic Rosemary Black pepper, salt Extra virgin olive oil Parmigiano Reggiano With a half-moon knife cut very very finely Rosemary and Garlic. Transfer in a saucepan with extra virgin olive oil. Heat with medium fire until the garlic start to bubble. Add Tomato puree and season with salt & pepper.
For the White Ragù: 450 gr milled beef 1 Tuscan sausage 1 big onion, 1 carrot, 1 stick of celery extra virgin olive oil 1 glass milk ½ glass white wine fennel seeds salt pepper Wash and finely chop the carrot, celery and onion. Put these into a saucepan to brown together with salt, pepper
Ingredients for 4 person: 350gr Fusilli 1 Red big Onion ( finely cut) 3 Tuscan Sausages (peeled and crumbled) 1 Small Eggplant (cut in stripes) Few Cherry Tomatoes (about 12, cut in half) ½ Glass of Red Wine 1tsp of Sugar Extra Virgin Olive Oil, salt, black pepper In a large skillet put the oil,
For the Pasta Dough: 400gr flour plus extra Warm water Salt Place the flour in a wooden pasta board, make a well in the center. Pour the warm water into the well, and add the salt. Using a fork, work the flour into the water. Knead for minimum 20 minutes. (You may have to add
400gr Spaghetti 10 gr Rosemary leaves 3 Garlic cloves Tomato sauce (natural one nothing added, in case use Roma tomatoes in can) Salt Extra Virgin Olive Oil Finely chop rosemary and garlic together until you reach a powder consistence. Transfer it in a large saucepan and add some evo oil to entirely cover the bottom of the
From Sicily with love!
Each bite will be unforgettable!
The traditional Tuscan “naked” raviolo….
Buona, buona, buona!