Sète Macaronade

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Sète Macaronade

Sète Macaronade

Sète Macaronade
Sète Macaronade

Sète Macaronade :

Number of people


6 slices of chuck (for paupiettes)

pork loin 750 g (with bone)

1 thick slice of smoked (or small salted) breast

1 onion

3 cloves of garlic

2.5 cans of tomato paste

25 cl red wine


Cayenne pepper




Roasting string

Preparation Printing
Preparation: 30 min
Cooking time: 1 h
Step 1
Preparation of the brageoles (headless allocations):
Step 2
Take a slice of beef that you can flatten with a roller if it is too thick. Place a piece of breast, a pinch of chopped garlic and parsley in the middle. Close the sides and secure with the toothpick or string. Repeat the operation for all the slices.
Step 3
Step 4
In a casserole dish, sauté the pork loin and brageoles with 50 g of bacon and chopped onion until golden brown.
Step 5
Add the tomato paste and pour the equivalent of 2 cans of water and wine. The consistency of the sauce will be the same at the end of cooking.
Step 6
Stir well until the mixture begins to brown. Add basil, garlic, chilli, salt and pepper to taste.
Step 7
Simmer over low heat for one hour. Serve with spaghetti or Penne rigate with grated Pecorino, Parmesan or Gruyère.

I add my grain of salt

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