RECIPE by Paolo Rota
4 people to
Ingredients
1 small onion
2 tablespoons oil
100 g lean veal meat
100 g lean beef
100 g salami paste
50 g of mascarpone
½ glass of marsala
100 cl stock of veal
30g Grana Padano
200 g shells
execution
Brown the chopped onion in a soutè, add in sequence: salami paste, beef, veal, cook for about 4 minutes, pour over the Marsala wine and reduce everything. Add veal stock and mascarpone, salt and pepper and finish cooking.
Drain the conchiglioni and toss them in the pan with the sauce, adding grana padano.
Da Vittorio
Via Cantalupa, 17
24060 Brusaporto (BG)
Italy
Phone. +39 035.681024
Email info@davittorio.com
