Recipe

Pasta all’ uovo fatta in casa

Meal time!

The Chefs of the Pays Thionvillois region invite you to step behind the stove and share some of their top recipes with you. You take your bread…you dip it in the sauce…you eat it…and you love it! This is a saying which Christophe and Fanny from the La Scarpetta restaurant apply to perfection in their dishes.

INGREDIENTS

For the dough:

●     1 egg per person
●     100g flour
●     Oil
●     Salt

For the tomato sauce:

●     Celery sticks
●     Pork ribs or trotters
●     Laurel leaf
●     Basil
●     1 onion

For the filling:

●     500 g pork + minced beef (for 10 people : 700g)
●     100g parmesan cheese
●     1 grated lemon
●     1 egg (for the dumplings)
●     Nutmeg
●     Salt
●     Pepper

PREPARATION

1/ Put the flour, egg(s), a little olive oil and salt in a bowl. Mix until the dough is smooth and not sticky.

2/ According to taste and the utensils at your disposal, prepare your spaghetti, fettuccine, tagliatelle, ravioli.

3/ For the filling, mix together all the ingredients in a large bowl. Shape according to taste.

4/ For the tomato sauce, fry the onions in a large pot in a little olive oil. Once browned, add the ribs and sear them on both sides.

5/ After searing the ribs, add the tomato sauce, celery stalks and basil.

6/ Simmer for several hours, serve and enjoy!