of minced veal
of minced beef
of caper berry powder
of tomato purée
of white wine
of white celery
of Sicilian red garlic
of vegetable broth
Salt and pepper to taste
Extra virgin olive oil to taste
Caper berries are the mature fruit of capers, which taste like capers but are blander. They are usually sold preserved in salt, oil or vinegar.
Recipe ofDaniela Dal Ben
Preparation: thoroughly wash and peel the vegetables. Chop the celery, carrot and onion then sauté the vegetables and the clove of garlic in a frying pan with some extra virgin olive oil. Add the crumbled sausage and then the minced beef and veal.
Let simmer for 7 minutes, stirring often with a wooden spoon. Add the white wine, then stir in the tomato purée. Turn down the stove and let simmer for 10 minutes.
Add 2 wooden spoonfuls of vegetable broth. Let simmer for 40 minutes, stirring often with a wooden spoon. Once the meat sauce is ready add 1 teaspoonful of caper berry powder, then add salt and pepper to taste.
Cook the penne in plenty of salted water until al dente. Strain and toss in the meat sauce. Serving: arrange the penne in the middle of a plate, sprinkle with caper berry powder, garnish with drops of balsamic vinegar.
Chitarra con crema di piselli e guanciale
Chitarra fichi e speck
Bucatini alla carbonara con asparagi
Tortiglioni con guanciale, cipolle grigliate e ricotta