garganelli scalogno e sangiovese
|
|
This sauce combines two elements very typical of Romagna: the shallots and sangiovese.
The red or white wine could not be on the table during meals and it is said that a "foreigner" could understand when he arrives in Romagna because, being thirsty and asking for a drink, he had been offered a glass of wine.
Questo sugo unisce due elementi tipicamente romagnoli: la scalogna (o scalogno) e il sangiovese.
Il vino rosso o bianco non poteva mai mancare sulla tavola durante i pasti e si dice infatti che un "forestiero" potesse capire di trovarsi in Romagna quando, avendo sete e domandando da bere, gli fosse stato offerto un bicchiere di vino.
The red or white wine could not be on the table during meals and it is said that a "foreigner" could understand when he arrives in Romagna because, being thirsty and asking for a drink, he had been offered a glass of wine.
Questo sugo unisce due elementi tipicamente romagnoli: la scalogna (o scalogno) e il sangiovese.
Il vino rosso o bianco non poteva mai mancare sulla tavola durante i pasti e si dice infatti che un "forestiero" potesse capire di trovarsi in Romagna quando, avendo sete e domandando da bere, gli fosse stato offerto un bicchiere di vino.
INGREDIENTI
100 gr butter
5-6 shallots
1 glass of sangiovese
meat broth q.b.
salt
parmigiano reggiano
Stirr fry in the butter the thinly sliced shallot until it turn golden.
Si sfuma with a glass of sangiovese and let it cook until the wine has evaporated.
Add some meat broth and continue cooking over low heat until you get a soft and creamy sauce.
In a pot of boiling salted water, cook the garganelli, and once drained, pour in the sauce by adding grated parmesan cheese.
Si sfuma with a glass of sangiovese and let it cook until the wine has evaporated.
Add some meat broth and continue cooking over low heat until you get a soft and creamy sauce.
In a pot of boiling salted water, cook the garganelli, and once drained, pour in the sauce by adding grated parmesan cheese.
