Yes, after about a year of life of the blog, we give you the recipe for Neapolitan sauce.
But be careful if you do not have much, but a lot of patience not even read it ....
INGREDIENTS
1.5 kg fragment (piece of flesh between the thighs and rump)
1 kg of pork ribs
400 g tomato paste 200 g of extra virgin oil
200 g chopped onion
the white of a rib of celery
300 g
dry white wine 2 liters of tomato sauce 1 carrot
Put all the meat in a casserole oval, so that is not too close to concomitantly finely chopped onion, oil and the chopped celery, cover and let cook over low heat. Every time you turn the meat on all sides. After about an hour raise the heat, remove lid and brown the meat more slowly add the wine and letting it evaporate.
In a bowl, pour in the tomato paste and dilute it with a bit 'of water, little by little began to pour into the saucepan and turn meat sauce. Take in the first spoonful, pour other until all of the product.
This operation will last about an hour.
At this point you can pour in 2 or 3 times the tomato and carrot cut in half (after the take off, it is only possible to correct the acidity of the past), salt, bring to a boil and immediately lower heat to minimum. Place a wooden spoon on the edge of the pan and lean the lid so the steam can not go out and add to the sauce. Start the phase of slow boiling of the sauce ( foo) . To prevent the sauce from sticking to the bottom of the pot every now and then take a look. After an hour remove the pork and keep it in a bowl and remove after an hour also that of beef. Finally, remove the core. Cover the pan as before and wait another hour. The next morning Put the meat in the sauce and let simmer (with the same system as before) for another couple of hours.
Given the length of the training this is a dish that is prepared for Sunday lunch, starting the preparation from Saturday. In a bowl, pour in the tomato paste and dilute it with a bit 'of water, little by little began to pour into the saucepan and turn meat sauce. Take in the first spoonful, pour other until all of the product.
This operation will last about an hour. At this point you can pour in 2 or 3 times the tomato and carrot cut in half (after the take off, it is only possible to correct the acidity of the past), salt, bring to a boil and immediately lower heat to minimum. Place a wooden spoon on the edge of the pan and lean the lid so the steam can not go out and add to the sauce. Start the phase of slow boiling of the sauce ( foo) . To prevent the sauce from sticking to the bottom of the pot every now and then take a look. After an hour remove the pork and keep it in a bowl and remove after an hour also that of beef. Finally, remove the core. Cover the pan as before and wait another hour. The next morning Put the meat in the sauce and let simmer (with the same system as before) for another couple of hours.
The sauce is excellent with pasta like ziti (broken), fusilli, penne large paccheri, but also filled pasta like ravioli, while the meat when sliced \u200b\u200band served with a few spoonfuls of sauce is a good second.
As do the sauce is a real grind, always be prepared in large quantities, which are then disposed of in different ways. For example, you can use to flavor the rice and then bake (sartù Neapolitan), or stuffed with ricotta and salami, are preparing great cannelloni and finally, we're at Carnival time the sauce is made with the Neapolitan lasagna this type of sauce.
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