recipes > Trighetto with beef’s genovese and provolone del monaco
MICHELIN STAR RECIPE
Trighetto with beef’s genovese and provolone del monaco
|DOSIS: 4 people||Chef: LORENZO DI GRAVIO||“Assaje Restaurant – Hotel Aldrovandi Villa Borghese, Roma”|
Olive Oil g.40
- Brown the garlic and the chili pepper, in another pan sauté the beef. Add the onion and let it stew slowly. Then simmer with the red wine. When the wine is evaporated, add the beef and the small tomatoes.
- Cover with chicken broth until cooking is over. Then stir the trighetti previously cooked and garnish with provolone.