Ingredienti
- Meat, lamb or shrimp cut into small cubes0.5 kilogram
- Pasta, bird's tongue1 tablespoon
- Medium onion, chopped into small pieces1 piece
- Parsley bunch, finely chopped1 bunch
Menta essiccata1 tablespoon
Ghee2 tablespoon
Salsa di pomodoro2 tablespoon
Foglia di alloro2 leaf
Pepe nero1 teaspoon
Sale1 teaspoon
Passi
- 1
In a pot over the fire, sauté the onion with ghee until it turns golden.
5 minUtensili necessari:
Pentola - 2
Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.
5 min - 3
Add half of the parsley and mint, then add salt, black pepper, and bay leaves. Leave the pot on the fire until the meat is cooked, ensuring to add water as needed.
10 min - 4
In another pot over the fire, sauté the bird's tongue pasta with a tablespoon of ghee, then add it to the meat and let the soup simmer until cooked.
5 min - 5
Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.
5 min
Fatti nutrizionali
Menta essiccataper 100gGheeper 100gSalsa di pomodoroper 100gFoglia di alloroper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.