The recipes of Campania cuisine<\/p>\n
Not particularly elaborate and difficult to prepare, and made the Neapolitan is also lighter and more digestible than the original version that also includes sausage, bacon and sausage. And the meat to use will not be that of pork, but the beef, and to blur if you use a Falanghina dei Campi Flegrei bad you do not. Obviously if the dough is Gragnano plate has one more point in its favor. In this version we chose the rigatoni, but if used penne, paccheri stripped (half or whole), the result does not change. He would eat until revoked.<\/p>\n
Ingredients for 4 people: 400 gr rigatoni, 500 gr peeled San Marzano tomatoes, 50g butter, 1 celery, 1 carrot, 1 shallot, 500 gr ground beef, 1\/2 cup white wine, 80 grams grated parmesan or curls, extra virgin olive oil, salt<\/p>\n
Making of recipe<\/p>\n
In a deep pan pour enough oil to prepare the sauce with chopped vegetables and melt the butter at the same time. You will then finely chopped carrot, celery and shallot and you passed them in the pan with the oil and butter. They cooked\u00a0 also add the meat provide to mix thoroughly with the entire compound. Browned meat after a few minutes, pour the white wine. Dry wine add San Marzano tomatoes that sfalderete hands before placing in pot. Here you will cook them for about fifteen armed, and when they begin to dry out, add a little ‘of water in which you will be required to heat up for a while saucepan apart.<\/p>\n
Add salt at the right. Cook until the sauce is pulled according to your taste. Just before you did that just you cook the pasta cooked put in the deep pan to make the sauce, stir in the right way. The last shot of ladle pouring even give it half the Parmesan into the pot. Before you bring to the table sprinkle with the remaining Parmesan cheese and decorated with a leaf of basil or parsley.<\/p>","protected":false},"excerpt":{"rendered":"
The recipes of Campania cuisine Not particularly elaborate and difficult to prepare, and made the Neapolitan is also lighter and more digestible than the original version that also includes sausage, bacon and sausage. And the meat to use will not be that of pork, but the beef, and to blur if you use a Falanghina […]<\/p>\n","protected":false},"author":6,"featured_media":22596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[11076,11078,11077],"class_list":["post-22593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ricetta-bolognese-napoletana","tag-ricette-cucina-napoletana-bolognese","tag-rigatoni-alla-bolognese-napoletana"],"yoast_head":"\n