Silkia Camellia Seed Oil Pitted Scar

Stars Tricolore

Stars of the Tricolor

4 are the stars of the package of pulp of Gragnano , as many as the stars of the National logic deduction for a recipe that calls the flag. The green of the rocket parmesan white and red of the dried beef in this dish huddle next to these magnificent stars drawn to the bronze as a tribute to our Flag mistreated!

" We were for centuries
downtrodden and derided,
Why not one people,
Why we are divided.
Let one Flag
one hope
us together
Already the hour has struck.
in cohort
Ready to die
Italy called "

1 pack of stars drawn from the bronze: making pulp of Gragnano

100 g of air dried beef 1 small bunch arugula

100 g of parmesan

A little

fresh cream 2 tablespoons of tomato pulp into small pieces 1 tablespoon

"buatta" double

tomato paste ½ cup red wine ½ onion

A ladle of broth

extra virgin olive oil Pepper to taste

Peppercorns

In boiling salted water cook for 10 minutes at the stars. Meanwhile, chop the dried beef and onion and sauté them in a couple of tablespoons of extra virgin olive oil, deglaze with the wine and add the double concentrate diluted in a little broth and the tomato pulp. Cook adjusting the cooking with broth meat, almost cooked, add the rocket, finely chopped. Grate the Parmesan and place in pan with fresh cream and melt it. With little more parmesan cheese in a pan to make a wafer. Drain the stars and season sauce with dried beef with parmesan cream and pepper to simulate a laurel wreath and decorate the plate with the wafer along with the rose of dried beef and a leaf of arugula. Put a flag in one hand and dried beef with rocket parmesan cheese and serve hot. Pair a glass of "Pentin-Aglianico Sannio Doc" from the cellar: http://www.icollidelsannio.it/html/il_vino.html