For expenditure
300 gr. Bracciolini of thin veal (scottona)
70 gr. of lean veal or milk-fed veal
40 g lean ham rather
30 grams of veal bone (to be honest I have not had the courage to put it, but since ammlorbidire Pellegrino uses it to the batter, the limit you put a little milk instead of the bone)
30 grams of grated Parmesan cheese
1 egg
tomatoes
tomatoes
carrot
celery
onion
few thin slices of bacon
oil EVO
butter
kitchen string (or thread)
So Pellegrino Artusi writes: Of
Bracciolini will come out 6 or 7 if you hold wide as a hand (my balls because it just seems to me that Bracciolini had the butcher cut small, but the result is excellent ), pounded well with a meat pounder or with the handle of a knife dipped often water to enlarge. Then finely chopped ham with 70 grams of meat and this second beating, add the Parmesan cheese and reduced bone glue, paste the first blade of a knife. Then add the egg to bind the mixture and a pinch of pepper, the salt is not necessary because of the ham and Parmesan cheese. Lay the Bracciolini and means that the spread of the same compound; arrocchiatele and then tie them with thread on the cross.
Now that they have already taken the form required, prepare a slight chop some onion, a piece of celery, a piece of carrot and 20 g of bacon, and put the fire in a saucepan with 20 grams of butter in same time that you ask yourselves the Bracciolini. Season with salt and pepper, and when they have browned, pour sauce or tomato paste (I put the tomatoes), and finish cooking with the water. You can also add, like, a drop of white wine. When sent to table, remove the thread with which he had tied.
Also, I changed sughino. That is, when everything was cooked, I removed the sughino and I shake. Then put the pan along with Bracciolini. If you want to do a little more sughino, is very good on pasta.
So Pellegrino Artusi writes: Of
Bracciolini will come out 6 or 7 if you hold wide as a hand (my balls because it just seems to me that Bracciolini had the butcher cut small, but the result is excellent ), pounded well with a meat pounder or with the handle of a knife dipped often water to enlarge. Then finely chopped ham with 70 grams of meat and this second beating, add the Parmesan cheese and reduced bone glue, paste the first blade of a knife. Then add the egg to bind the mixture and a pinch of pepper, the salt is not necessary because of the ham and Parmesan cheese. Lay the Bracciolini and means that the spread of the same compound; arrocchiatele and then tie them with thread on the cross.
Now that they have already taken the form required, prepare a slight chop some onion, a piece of celery, a piece of carrot and 20 g of bacon, and put the fire in a saucepan with 20 grams of butter in same time that you ask yourselves the Bracciolini. Season with salt and pepper, and when they have browned, pour sauce or tomato paste (I put the tomatoes), and finish cooking with the water. You can also add, like, a drop of white wine. When sent to table, remove the thread with which he had tied.
Also, I changed sughino. That is, when everything was cooked, I removed the sughino and I shake. Then put the pan along with Bracciolini. If you want to do a little more sughino, is very good on pasta.
All course I cooked in my clay pot, fitted with a cast iron plate is not damaged.
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