ENG-CIMA RIPIENA
- 4 anni fa
CIMA RIPIENA
INGREDIENTS:
(Doses for 4 people)
400 g of veal top or pocket, eggs, breadcrumbs, salt, nutmeg, parsley
chopped ribs, carrot, onion, celery, tomato
PREPARATION:
Take a pocket, or top, of veal and cut it into a sort of pocket
Prepare a solid dough with eggs, breadcrumbs, salt, nutmeg, parsley and chopped ribs
Fill the top with the filling above and sew it
It’ll have to be a pittosto swollen bundle.
Put the meat so stuffed to boil together with a carrot, an onion, a celery and tomato
When it is cooked (after about an hour of boiling), it drains and places between two deep plates
The plates press against each other to crush it a little (the broth that comes out drains)
It is eaten warm, with mashed or pulses.
A variant is, mix the mixture also of mustard
Insert an egg into it as it fills, so that the yolk remains whole
The dish is ready, enjoy your meal!
INGREDIENTS:
(Doses for 4 people)
400 g of veal top or pocket, eggs, breadcrumbs, salt, nutmeg, parsley
chopped ribs, carrot, onion, celery, tomato
PREPARATION:
Take a pocket, or top, of veal and cut it into a sort of pocket
Prepare a solid dough with eggs, breadcrumbs, salt, nutmeg, parsley and chopped ribs
Fill the top with the filling above and sew it
It’ll have to be a pittosto swollen bundle.
Put the meat so stuffed to boil together with a carrot, an onion, a celery and tomato
When it is cooked (after about an hour of boiling), it drains and places between two deep plates
The plates press against each other to crush it a little (the broth that comes out drains)
It is eaten warm, with mashed or pulses.
A variant is, mix the mixture also of mustard
Insert an egg into it as it fills, so that the yolk remains whole
The dish is ready, enjoy your meal!