PROCEDURE:
This recipe aims to enhance the authentic flavor of wheat through the aromas of a meat-based sauce and the use of ingredients from traditional Roman cuisine to create a thick and aromatic sauce.
We start the recipe by preparing the meat rolls: we crush the veal slices with a meat tenderizer and season the center with salt, pepper, celery sticks, carrots, onion and lard (or ham) and close them using toothpicks.
In the meantime we can prepare a sauté of oil, celery, onion and garlic and brown the roulades in it. We deglaze the preparation with Cesanese red wine.
At this point we are ready to add the tomato (pureed or peeled) and basil and let them cook for an hour or so.
We put water to boil in a saucepan and cook the pasta. Our advice is to pay attention to the cooking time and taste it often because it cooks in a short time and the cooking window is limited.
Once the pasta is drained al dente, we toss it with sauce and pecorino cheese and then add the rolls to the plate. We decorate the dish with toasted pine nuts, cocoa powder and bay leaves.
Given the area we are in, I would pair a Cesanese del Piglio DOCG riserva red wine with this dish.
