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Sleeveless sleeves, tomato and rag ragout with poor parmesan

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

to taste

Garlic

2 wedges

Stale bread

30 oz

Basil

10 leafs

Stracciatella cheese

120 oz

Mezze maniche, pasta

160 oz

Homemade tomato sauce

500 fl oz

first courses from Italy

Sleeveless sleeves, tomato and rag ragout with poor parmesan

Sleeveless sleeves, tomato and rag ragout with poor parmesan

vegetarian with gluten with lactose high in iron source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sleeveless sleeves, tomato and rag ragout with poor parmesan

Simple and tasty recipe!

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 1

step 1

Prepare the parmesan of the poor, mixing together the basil leaves (keep some small for decoration), the bread crumbs and, if you like, a private garlic clove of the soul.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 2

step 2

Brush the crumbs in a jar with an oil spout, bring it over to medium flame and then toast the crumbs until it becomes crispy

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 3

step 3

Be careful that you never burn (in case you lower the flame). And when it is ready put it in a bowl, because leaving it in the pan will tend to burn due to the remaining heat.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 4

step 4

At the same time, put a piece of oil in a jumbo paste and, if you like, a clot of whole garlic. Soak slightly, then join the sauce and make it narrow.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 5

step 5

Take the rag or, alternatively, fill the burrata and place it in a diving mixer.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 6

step 6

Smear while trying to incorporate as much air as possible to get a cream from the consistency of a mousse.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 7

step 7

If the sauce is too liquid, add some pieces of streak or more of the burr.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 8

step 8

If, on the contrary, it should be too dense, stretch it with a little of the cream contained in the rag or inside the burrata.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 9

step 9

Read the line, bring a pot with plenty of water to boil, salt and bake the dough.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 10

step 10

Cook for about 3/4 of your cooking time, then, helping with a perforated ladle, drain it and keep it in the frying pan with the sauce, so that it absorbs the flavor well.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 11

step 11

At this stage, also combine basil leaves with your hands.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 12

step 12

If the sauce is too narrow, but you still need to finish the cooking, help with a baking tray kept aside

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 13

step 13

Sliced ​​on a dish of spoonful of sauce. Place the half sleeves in the center of the dish and fill it with the cream of burrata.

Sleeveless sleeves, tomato and rag ragout with poor parmesan step 14

step 14

Garnish with basil leaves and crack crumbs to basil.

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