Tuesday, February 1, 2011
Spaghetti alla chitarra with stuffed roll of meat
Ingredients for 4 persons:
For the sauce
For the fresh egg pasta
400 g remilled durum wheat semolina
a pinch of salt
Meanwhile, pour in a saucepan the olive oil and brown the chopped onion, the chopped carrot and the chopped celery for a few minutes over medium heat. Put the roll of meat in the pan and let them brown, then reduce with wine and in the end add the tomato puree.( picture 3 and 4)
Cook for about an hour and a half over low heat, covering the saucepan at first and then after take the lid off to reduce the sauce.
Put the flour on a pastry board and make a well then break the eggs in the middle and put a pinch of salt. (picture 1) Strongly knead the mixture by mashing it well with the palm of the hands. Clue and let stand for half hour.(picture 2) After this time run the mixture into the machine on number 1 at first and then after on nr 3.( picture 3) Now run it on the guitar (particular machine used to make a kind of spaghetti typical of Abruzzo) and place it at a distance on a floured board.( picture 4)
In a large pot bring to a boil salt water, cook the spaghetti, drain them and season with the sauce. Serve into dish adding the meat roll. Bon appetit!