Eggplantparmigiana mezzelune with white veal ragù
Ingredients
- 500 gr. mezzelune with eggplant parmigiana CE.MA
- 500gr minced veal
- 1 carrot
- 1 onion
- 1 celery leg
- 1⁄2 liter white wine
- 1⁄2 red pepper
- extra vergin olive oil
- Salt
- pepper to the mill
Preparation
In a saucepan, sauté the celery, the carrot and the onion coarsely chopped. Add the chopped minced meat and sauté over a high heat. Smoke with white wine and allow the alcohol to evaporate. Add the meat broth and cook for about an hour. Bring the previously salted water to a boil and immerse the frozen crescents. Leave to cook for 7-8 minutes and season with plenty of meat sauce.
