This classic soup is usually served at Christmas or Easter in the Italian province of Parma. It is advisable to cook the pasta and the sauce in advance or buy ready-made ingredients, if you have little time.
1. Make the pasta and the sauce (see below).
2. Roll out two sheets of dough and cover with a damp towel before making stuffing for ravioli.
3. To make the stuffing, put the grated Parmesan cheese, breading, eggs, sauce and finely chopped onion with nutmeg in a bowl and mix.
4. Put a spoonful of filling at equal distance from each other on 1 sheet of dough. Cover with a second sheet of dough. Cut into squares and zaschipnut edge.
5. Boil the broth in a large saucepan.
6. Add ravioli in the pan and cook for 15 minutes.
7. Pour soup and ravioli on plates and serve sprinkled with Parmesan thickly.
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Sift the flour, make a well in the middle, beat eggs and olive oil. Knead the dough with a fork or your fingers and knead for 10-15 minutes. Aside 25 minutes, then roll out as thin as possible.
Espanyol Sauce
1. Melt the butter in a frying pan, add the flour, stirring until it is golden. Add tomato puree, then add the hot broth of veal, Madeira and vinegar. Cook 2 minutes.
2. Heat another pan olive oil and fry the bacon, carrots, onions, celery, leek, fennel, a sprig of thyme and a bay leaf. Cook until vegetables are tender. Take the vegetables with a slotted spoon and shake. Add them to the sauce and simmer for about 4 hours, stirring occasionally. Pour the sauce before using.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016