Ingredients
- 800 g white onions
- 500 g zite grosse
- 400 g of veal shank pulp
- 100 g ricotta
- 50 g milk
- a carrot
- grated cheese
- stems of parsley
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the recipe of the Genoese pasta, peel the onions and cut them into slices. Peel the carrot and cut it into three bobbins. Salt and pepper the meat. Heat 3-4 tablespoons of oil with the carrot in a saucepan; brown the meat, turning it on all sides, for about 3-5 minutes, then sprinkle with a dash of white wine and let it evaporate completely. Add the sliced onions, half a glass of water and stir. Lower the heat, cover with the lid and cook for about 2 hours and 30 minutes. Then remove the meat from the casserole and cook the onion again, without a lid, with the fire a little more lively, so that it dries. Tear off a small portion of the meat, which you will use to complete the dishes. Cut the rest into small pieces. Blend the onion with only two blends of the mixer, to obtain a coarse sauce. Put it in a pan with the chopped meat. Blend the ricotta with the milk until it has become a smooth cream.
For the pasta: break the zite into three and boil them in boiling salted water. Drain al dente and pour into the pan with the onion and meat; add a little oil, a pinch
grated cheese and sauté for a minute. Serve the zite over a spoonful of ricotta cream and complete with the frayed meat kept aside and a few stems of parsley in slices.
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