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Whole grain chifferi with ragu napoletano

RECIPE PREPARED WITH LA CASA DEL GRANO CHIFFARI INTEGRALI

PREPARATION

60

MIN

COOKING

4

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Cut the veal cheek into chunks in a saucepan with evo oil and brown onion
  2. Brown them, obtaining an outer crust on all sides
  3. Now add the herbs: bay leaf, thyme and marjoram
  4. Now add the ripe field tomato purée
  5. Continue cooking, which must be slow; the veal cheek should effectively “overcook”, transferring its flavours to the tomato and vice versa
  6. Season with salt only at the end of cooking
  7. Cook the La Casa del Grano Chiffari integrali in a generous amount of salted water
  8. Drain and add them to the Neapolitan ragù so that they are entirely covered with the sauce
  9. Serve with nuggets, flakes or pieces of seasoned Pecorino

Ingredients

  • 350 g La Casa del Grano “Chiffari integrali”
  • 500 g veal cheek
  • 1.5 L field tomato purée
  • 150 g seasoned Pecorino cheese
  • 1 brown onion
  • evo oil, q.s.
  • marjoram, q.s.
  • thyme, q.s.
  • a few bay leaves
  • salt, q.s.

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