the butchers' starter dish Recipe
a traditional Tuscan recipe, with four different types of meat, quick preparation in order to maintain freshness and authenticity of each ingredient
Ingredients
- 100 g lean lamb
- 100 g lean pork
- 100 g lean beef
- 100 g chicken meat
- 200 g red onion
- 100 g celery
- 200 g carrot
- 1 clove garlic
- 250 g tomatoes
- 700 g short pasta, striped
- salt
- pepper
- basil
- Olive Oil
Directions
- Finely chop the vegetables (except the tomatoes), cook in a pan in order to caramelize their sugars
- Mince the meat with a knife and add to the pan, do not mix the diferent meats with each other, cook until well browned.
- Add white wine, let evaporate and cook for 6 / 7 minutes
- Add salt
- Remove from heat and add tomatoes (previously peeled, deseeded and chopped)
- Drain the pasta al dente and add to the pan, mixing it with the sauce
- Serve with basil leaves broken by hand
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 98g | |
Recipe makes 10 servings | |
Calories 85 | |
Calories from Fat 41 | 48% |
Total Fat 4.57g | 6% |
Saturated Fat 1.69g | 7% |
Trans Fat 0.09g | |
Cholesterol 22mg | 7% |
Sodium 41mg | 2% |
Potassium 249mg | 7% |
Total Carbs 4.22g | 1% |
Dietary Fiber 1.1g | 4% |
Sugars 2.45g | 2% |
Protein 6.74g | 11% |