Nadine Jensen And Chrissi

Rigatoni Al Ragu Di Verdure


Ingredients: (Serves 6 people)

500gr. rigatoni

For the sauce: 1 can of peeled

850gr.

1 onion 2 carrots (150gr.)

1 stalk celery 1 sprig of parsley



30g. 40g butter.



olive oil 1 tablespoon of nut Thermomix

1 mis.

white wine salt and pepper to taste




Procedure:

Place in the bowl of tomatoes: 10sec. Vel.6 and set them aside. Introduce the vegetables: 10sec. Vel.4 Combine oil and butter: 5min. 100 ° Vel.1 + wine: 5min. 100 ° Vel.1 Add tomatoes, pepper and nut: 20min. 100 ° Vel.1 Pour the sauce over rigatoni and serve co parmesan. Note: This sauce is also ideal for dressing cicatelli Foggia or noodles.

Do Women Wear Girdles?

focaccia with onions and anchovies TM21


Ingredients 500 gr.

100 grams of flour.


milk 1 cube of yeast



20 black olives "Gaeta"


200 gr. Water



1 tablespoon oil


600 gr.


white onions 1 clove garlic 1





sprig of thyme 1 bay leaf 1


parsley


10 anchovy fillets


50 gr. olive oil extravergne



salt and pepper





Preparation


Prepare pizza dough as per recipe. Roll out the dough to a thickness of an inch in a greased roasting pan and let rise for 1 hour. Peel onions and slice thinly. In mixing bowl place the butterfly and 20 gr. water, oil, garlic, thyme, bay leaf and parsley. Add the onions and simmer for 10 'to 90 ° speed. 1. Remove from the mouth, eliminate odors and drain the onions. Distribute sull'impasto (already risen in the mold) onions, anchovies and black olives. Let rise for 15 'then bake in preheated oven for 30' at 180-200 °.