PASTA MISTA CON SUGO DI TRIPPA
” NON CHIAMARMI AVANZI”
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Mio figlio ha una vera passione per la trippa e per la pasta con il sugo…io avevo in frigo un avanzo di trippa preparata il giorno prima e una serie di buste di pasta in credenza non sufficiente per tutti… allora \u00e8 scattata la modalit\u00e0 “cucina di riciclo” ed \u00e8 uscito fuori questo primo piatto che \u00e8 stato immediatamente battezzato pasta ” non chiamatemi avanzi” …e soprattutto \u00e8 stato spazzolato in un nano secondo ! \ud83e\udd23\ud83e\udd23\ud83e\udd23
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INGREDIENTI:
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320 gr di pasta mista
Per la trippa:
800 g di trippa di vitello (croce e centopelle)
400 g di pomodori pelati
80 g di Grana Padano
1 bicchiere di vino bianco secco
1 costa di sedano
1 carota
1 cipolla media
1 spicchio d\u2019aglio
Basilico
Rosmarino
Salvia
olio
sale
pepe
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PROCEDIMENTO:
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Lessare la trippa (ben lavata) per circa 20 minuti in acqua bollente salata, poi sgocciolarla e immergerla in una ciotola d\u2019acqua fredda.
In una casseruola scaldate mezzo bicchiere scarso d\u2019olio, fatevi dorare lo spicchio d\u2019aglio, quindi aggiungete sedano, carota, cipolla finemente tritati ed il basilico, il rosmarino e la salvia finemente tritati, mescolare e far colorire a fuoco basso, poi spruzzare con il vino e farlo evaporare. Unire la trippa ben sgocciolata e cospargetela con met\u00e0 Grana Padano grattugiato, mescolate. Aggiungere i pomodori pelati, salare e cuocere per 30-40 minuti aggiungendo acqua calda se la trippa dovesse asciugare troppo.
.
Cuocere la pasta in abbondante acqua salata, scolare e condire con una parte del il sugo e dei pezzetti di trippa, a piacere spolverare con parmigiano reggiano grattugiato.<\/p>\n","protected":false},"excerpt":{"rendered":"
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