Culi di pomodoro -Tomato Sauce(Corrado)

Culi di pomodoro -Tomato Sauce

Ingredients:

Preparation:

• Dice the veal, prosciutto, carrot, onion, bread, sellero(?) , parsley, two shallots, two carnations, and a clove of garlic

• Place all the ingredients in a pot over a heat with some butter;

• Crush the tomatoes to eliminate the juices which will make it less acidic.

• When it starts browning, add the chopped tomatoes.

• Add a few stems of sunflowers, a little bit of basil, and a little salt.

• If it is too thick add broth,

• Cook gently,

• When it is cooked, de-grease, pass to through a sieve into a bowl.

• If it is too liquid add a little bit of flour, and then add broth for the right consistency.

• Veal,

• Prosciutto,

• Carrot,

• Onion,

• Bread

• Sellero(?)

• Parsley,

• Two Shallots

• Two carnations

  • Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are
    one of secret ingredients that has been used to make
    Chartreuse, a French liqueur, since the 17th century.

• A clove of garlic,

• Piece of butter;

• Tomatoes

• A few stems of sunflowers

• Basil

• Salt

• Broth

• Flour if needed