Bollito misto Ristorante rifugio La Pavoncella Camerana Cuneo Langhe e Roero

Logo fuoritraccia

- Ristorante Bar
- Rifugio Albergo

Ingredients: for the pasta: 1kg fine white flour, 20 yolks, some warm water. For the sauce: 300g sausage mixture, 1 onion, 1 carrot, 1 garlic clove, 1 rosemary sprig, 1 glass of extra virgin olive oil, 1 ½ tomato sauce, salt and pepper.

Pasta: once you have mixed the above mentioned ingredients, rinse a clean white cloth with some water, wring it tightly, wrap the dough with it and let it stand for two hours. Then, knead the dough again and roll it out with a rolling pin to obtain very thin sheets. Let the sheets stand for about ten minutes, sprinkle with some corn meal, then roll them up to obtain a sort of a big roll, and cut the sheets into hair-thin “Tajarin” with a knife.
Scatter them on a tray covered with a cloth dredged with flour, and let them dry for a while. Cook the “Tajarin” for few minutes (three-four minutes) in a plenty of salted boiling water.
Mince the onion with the aromatic herbs, brown it with oil. Add the sausage mixture and brown for 20 minutes, then add the tomato sauce, salt and pepper to taste. Cook on a gentle flame for an hour.

season: spring
suggested wine: Dolcetto


foto coniglio in padella