For 4 people
Mezze maniche 25 mezze maniche of durum wheat pasta 4 spoonfuls of filtered dried Senise pepper sauce 2 spoonfuls of dried Senise pepper oil soup
Senise pepper oil 20 g of dried Senise peppers 300 ml of grape seed oil
The dried Senise pepper sauce 50 g of chopped dried Senise peppers 1 l of cold water
The meat 200 g of sliced young veal cut very fine dried Senise pepper oil dried Senise pepper sauce salt and pepper
The cheese sauce 200 g of milk cream 200 g of grated cheese 4 gratings of nutmeg
The vegetables 120 g of very small turnip tops extra virgin olive oil garlic oil unsalted hot water salt
The pepper sauce Place the cold ingredients in a vacuum bag and leave it in infusion at 65 °C for 12 hours. Filter without squashing the peppers too much, recovering only the juice, which must be clear. Place the sauce in the fridge until needed.
The oil Proceed as for the sauce.
The cheese sauce Add all the elements together and bring to the boil. Filter the sauce through a fine sieve. Add salt to taste and keep warm.
The meat Pour a little pepper sauce and some oil into a pan. Place the meat in this sauce and heat it very gently, turning it occasionally (it mustn't cook: it is a raw ragout).
The turnip tops Cook the turnip tops, reducing the water and oils. Season with salt and keep warm.
The pasta Cook the pasta until firm and flavour with the pepper sauce. Place all the ingredients on the plate and complete with the turnip tops and cheese sauce.
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