Ingredients
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350 g Creste di gallo pasta
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300 g Minced beef
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200 g Fresh peas
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1 Shallot
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500 g Tomatoes
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1 Onionwhite
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1 Carrot
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1 Celery
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1 clove Garlic
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1/2 glass Red wine
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6 tablespoons Extra virgin olive oil
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1 ladle Meat broth
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3 tablespoons Parmesan cheese
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to taste Salt
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to taste Pepper
Directions
Rooster crests are prepared with tomatoes, chopped carrots celery garlic and shallots, and then legumes and meat sauce. Here are all the steps for the recipe for the perfect creste di gallo!
Steps
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1
Done
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Blanch the tomatoes, drain them, remove the skin, seeds and vegetable water, and chop them coarsely. Clean and wash the carrot, celery, garlic, shallot, and onion, then chop them, keeping the shallot separate. |
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2
Done
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Put 4 tablespoons oil in saucepan, add chopped vegetables and wilt; add meat browned on all sides, pour red wine and let it evaporate; add chopped tomatoes, season with salt and pepper, pour in broth, cover and cook over moderate heat for about an hour, stirring with a wooden spoon and adding a little broth if necessary. |
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3
Done
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In the meantime, put the remaining oil in a saucepan, wilt the shallot without allowing it to brown, add the peas, brown briefly, season, pour in a ladleful of water and continue cooking over moderate heat for 10 minutes; add them to the beef ragout 2 minutes before the end of cooking. |
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4
Done
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Cook the pasta in plenty of salted water, drain when al dente, toss with the meat sauce and grated parmesan cheese, and serve. |
