1,200 to 1,400 g. Olive calf
1 glass of wine olive oil
1 glass of white wine
1 glass of liqueur wine vinsanto
2 large onions
4 cloves garlic
2 ripe tomatoes
1 bunch of celery
2 green peppers
1 red pepper
1 level tablespoon tomato paste
After skimming the meat in a skillet, saute onion and garlic in a glass of olive oil. Then and saute peppers, carrots and celery (after the first move in a blender).
Add the meat, salt and pepper, pour in white wine and after 10 minutes, add the tomatoes last of coarse grater and paste.
Add enough water to cover the meat, close the lid and let it cook on low heat for 1 hour and 40 minutes.
Materials for mashed eggplant
1 kg aubergines
½ cup oil
1 tablespoon flour, all-purpose
1 pound fresh milk
70 gr. parmesan reggiano
70 gr. San Michalis cheese
½ glass of wine cream
Pierce with a fork and bake on the grill the eggplant until they feel strongly the smell of burning. Remove from heat, clean the outside of the eggplant and place them in a colander to drain.
Put the pot on the fire and just burn the bottom of the well, add the butter. Once browned, add a tablespoon of flour and stir to prevent sticking.
Once the flour get golden color, add the eggplant, salt, pepper and cover with the milk, which should be warm. Stir continuously and after 10 minutes, add the cheese and cream and stir for 2 minutes.