Tuesday, February 1, 2011

Spaghetti alla chitarra with stuffed roll of meat

In the region of Campania, in the Naples area to be more precise, it is in the habit of preparing the stuffed roll of meat sauce for Sunday lunch.
When I was at my parents' house I ate it often but since I got married and moved I lost a little bit this culinary habit, with the exception to rediscover it as often as I visit my parents and, since my husband tasted it, I also prepare this meat sauce at my house on Sunday every once in a while.
 Then, in addiction, my mother-in-law, partly for lore and partly for her habit, is used to prepare fresh pasta for Sunday lunch, therefore, she gave me  for the wedding both the machine to roll out the pasta and the guitar, which is not a musical instrument but a tool to prepare a particular type of spaghetti tipycal of Abruzzo, and that is the reason why I also prepared spaghetti alla chitarra and I assure you that this combination is delicious.
 In the following recipe I have also included dosing to make pasta, but if you do not have the guitar ... you should go to the supermarket and buy ready-made spaghetti alla chitarra, which are still very good!

 Ingredients for 4 persons:

For the stuffed roll of meat
 4 slices not to thin of beef (1 slice per person)
 30 g pine nuts
 30 grams of raisins
 100 grams of Grana cheese or if you prefer pecorino cheese
 3 cloves of garlic
 chopped parsley
 nutmeg, salt and pepper

 For the sauce
 1 bottle of tomato puree
 1 onion
 1 carrot
 1 glass of wine
 Olive oil to taste

For the fresh egg pasta
 400 g remilled durum wheat semolina
 4 eggs
 a pinch of salt

Pound the slices of beef flat by using a meat mallet, sprinkle with chopped parsley,chopped garlic, the pine nuts, the raisins,salt, pepper and the nutmeg. Now add the shaved Grana or pecorino cheese ( picture 1)  and then make a roulade. To keep them sealed, just insert a toothpick at the ends ( picture 2) or tie them on.
 Meanwhile, pour in a saucepan the olive oil and brown the chopped onion, the chopped carrot and the chopped celery for a few minutes over medium heat. Put the roll of meat in the pan and let them brown, then reduce with wine and in the end add the tomato puree.( picture 3 and 4)
 Cook for about an hour and a half over low heat, covering the saucepan at first and then after take the lid off to reduce the sauce.
Put the flour on a pastry board and make a well then break the eggs in the middle and put a pinch of salt. (picture 1)  Strongly knead the mixture by mashing it well with the palm of the hands. Clue and let stand for half hour.(picture 2) After this time run the mixture into the machine on number 1 at first and then after on nr 3.( picture 3) Now run it on the guitar (particular machine used to make a kind of spaghetti typical of Abruzzo) and place it at a distance on a floured board.( picture 4)
In a large pot bring to a boil salt water, cook the spaghetti, drain them and season with the sauce. Serve into dish adding the meat roll. Bon appetit!

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