MANATE WITH CARDONCELLI MUSHROOMS


INGREDIENTS FOR 4 PEOPLE:
350 g di Manate (HOMEMADE PASTA)
400 g OF CARDONCELLI MUSHROOMS(ORIGIN HIGH murgia)
200 g OF TOMATO
SALT
BLACK PEPPER
EXTRA VIRGIN OlIVE OIL
CLOVE OF GARLIC
BASIL AND PARSLEY
RICOTTA Marzotica *
FOR PALATES WHO PREFER HOT AND SPICYMAY CHANGE the RICOTTA MARZOTICA WITH the RICOTTA FORTE
PROCESS

PROCESS:
GET BROWN THE MUSHROOMS,CUTTED IN OIL AND GARLIC,AD THE TOMATO CUTTED IN HALF,SALT,PEPPER AND COOK FOR 5 MINUTES.
IN THE SAME TIME COOK THE MANATE IN BOILING SALT WATER,STRAIN AND WHIP IN FRYING PAN WITH MUSHROOMS TOMATO AND AD RICOTTA MARZOTICA




U’ Cuttùridd


INGREDIENTS FOR 4 PEOPLE:
500 g LOCALLY BRED LAMB
2 FENNEL
200 g TOMATO
Extra Vergin OLIVE OIL
½ ONION
50 g GREATED BREAD
100 g PECORINO
PARSLEY


PROCESS:
DISPOSE THE PIECES OF LAMB IN A BAKING TIN AND SEASON WITH OIL,ONION, TOMATO AND PUT ON THE FENNEL CUTTED AT JULIENNE
SALT, PEPPER AND STREW WITH BREAD AND PECORINO, SEASON WITH OIL AND PUT INTO THE OVEN AT 180° FOR 15 MINUTES.