To paste the meat milled with the egg, the cheese, the bread crumb, the prezzemolo tritato, knows them, the pepper and to add latte q.b. -

To spread the meat slice and to arrange the compound with hard eggs in the direction of the length, after that, to wrap the meat and to tie it very well. In a tegame to make to rosolare the mannered onion, to carefully lay down the falsomagro that it will have to be gilded. To hold to supported flame and to irrorare with the wine and, after that it will be evaporated, to cover the meat with tomato sauce. To make to cook low to fire for approximately 1 hour adding little of warm water in order not to make to dry the sauce too much. To half baking, if it is preferred, potatoes cut not too much thick in the back of the width can be added.

The falsomagro, cut to slices, it goes served warm.

Wine: Red Beacon

THE SPEZZATINO

Preparation 1 hour and 15 minuteren ca

To make to soffriggere in tegame a tritata onion, the segment of entire garlic that will come removed as soon as it will have been gilded, to add the meat and to amalgamate. To flame alive to add the wine and to leave it to vanish for some minute, therefore, to add the tomatoes it peels to you chips and the basil to you (some fogliolina), to salt and to pepare (pepper milled at the moment). To cover with warm water and to cook to moderate flame. After approximately 20 minuteren adding potatoes cut tocchetti and completing the baking to moderate flame for others 20/30 minuteren. The gravy of the spezzatino, naturally, is optimal in order to flavor spaghetti or the other paste .

To serve very warm and... good appetite!

Advised wine: Red Beacon

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THE POLPETTONE

Preparation 45 minuteren ca

In a tureen to paste the meat milled before chosen with the grattugiato cheese well, the eggs, knows them and the pepper until obtaining a soft and homogenous paste. To work with the hands bathed the meat so as to to form a cylinder that must turn out compact, therefore infarinarlo.

In a tegame to prepare a soffritto with the onion, the sedano and the carrot cut, to add some caper to you thin, to make to stracuocere to low flame for some minute, therefore to carefully lay down the polpettone and to make it to rosolare very well to flame alive. To spray with the wine and to make to vanish. To add, therefore, a warm water glass and a pugnetto of flour. To cover and to make to cook for approximately 30 minuteren. To fine baking to add the spremuta one of average lemon in the gravy.

To serve warmth and... good appetite!

POLPETTE TO THE GRAVY

Preparation 45 minuteren ca.

To paste the meat milled with the egg, the cheese, the bread crumb, the garlic fine chipped, the prezzemolo, to add latte q.b. in order to render the compound soft; to salt, to pepare and to grattugiare a pizzico of moscata walnut, to amalgamate well.

In the meantime the tomato sauce will be prepared. To put in tegame an oil of olive, to soffriggere the onion, to add the tomatoes peel and the foglioline to you of basil, to salt. To cook the sauce to low flame for approximately 15 minuteren without making to thicken too much it.

The polpette from the round shape they will be subsequently additions raw in the sauce of tomato previously prepared and made to cook in order at least 10 minuteren. The polpette, second the tastes, can be fried leggermente before putting them in the gravy, in this case are sufficient 5 minuteren of baking.

The polpette they go served warm and... good appetite!

Ingredients x 6 persons

LAMB TO THE MESSINESE

Preparation 2 hours ca.

To cut and to wash the lamb, after to have very dried it, to pass it in a battered one of oil, it knows them and pepper, therefore to arrange it in one teglia and to add to the olives covering all pieces with the grattugiato cheese (pecorino, preferibilmente).

To pass it in furnace to high temperature irrorando, every so often, with the brodo warm of meat. After approximately an average hour and, to baking nearly completed, to remove the furnace and to pour on the lamb the dry red wine. To replace in furnace to vanish.

To serve very warm.

Good appetite!