RECIPE BY Silvana Salvatore FROM WINERY San Zefferino
INGREDIENTS FOR 4
– 1⁄4 hen, 1⁄4 capon
– 200g beef, 1 ox knee
– 500g cardoon
– 200g mixed minced beef meat, 1 egg yolk
– 250g baked and chopped pie (made with eggs, cow’s and sheep’s milk cheese, pastry flour)
– 2 sticks of celery
– 1⁄2 stick of cinnamon
– 4 cherry tomatoes
– 1 small onion
– salt
– 4lt water.
PREPARATION
Boil all the meat and skim the broth. After boiling, add the cinnamon, the cherry tomatoes, the celery, the onion and the salt. Cook for almost two hours, until the meat is well cooked. Make the meatballs with the minced beef, the egg yolk and a pinch of minced cinnamon, and cook them in a pan for one minute. When the broth is ready, filter it into a saucepan, then boil it again, add the meatballs and the boiled and diced cardoon. Add the diced pie. Turn the flame down and let it rest, then serve it.
WINE PAIRING
I Solchi Merlot Terre di Chieti IGP