Mezze maniche da frate ripiene (stuffed Friar's sleeves)


Preparation. Cut a piece of about two hectogramsof beef stew from which you have prepared as a main course. Pass it through the mincer and wet the bread crumbs in the sauce of the stew. Blanch the bread crumbs in the sauce of the stew, add the grated cheese and mix well together. Fill it with half sleeves and close the openings with egg whites to prevent the release of the filling. Cook the half sleeves in a large pan and place them where low covered with broth.
Ingredients. Half-sleeves, meat broth, meat stew, butter, bread crumbs, red wine, Grana Padano cheese, eggs, onion, celery, carrot, garlic, salt, pepper, nutmeg.
Area of production. The entire province of Piacenza.


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