Ingredients for 4 people
32 Raviolacci with braised meats
200 ml of roast sauce
1 yellow pepper
1 red pepper
2 zucchinis
1 red onion
1 eggplant
Fresh thyme to taste
3 garlic heads
EVO oil
Milk
Salt to taste, pepper to taste
Procedure
Prepare a roast sauce according to the classic recipe. Clean the garlic cloves by removing the sprouts and blanch them at least five times, making sure to change the cooking water each time. Boil the blanched cloves in milk and then mash them to obtain a cream. Season with salt and pepper.
Cut the vegetables into coarse cubes and sauté them separately in a pan with EVO oil, garlic in its skin, and fresh thyme, respecting the cooking times for each vegetable. Cook the Raviolacci and toss them in the roast sauce. Drizzle the plate with a few drops of garlic sauce. Arrange the Raviolacci on the plate and finish with the roasted vegetables and a few sprigs of fresh thyme.
Chef Alessandro Tamburini Surgital.
