linguine with Carne Salada ragout
An exclusive creation by the Chef
Cut the Carne Salada into small cubes and spice them with Extra virgin olive oil and a little bit of vinegar.
Quickly blanch it in a non-stick pan and place it on a plate.
Let the vegetables stew in a saucepan with a bit of extra virgin olive oil and a little bit of flavourings.
Make a tomatoes’ concassè:blanch them lightly and then cut them into small cubes).
Just before serving them, combine the vegetables, the Carne Salada, the tomato concassè and the veal sauce in a saucepan.
Peel a lemon, then cut it into thin julienne strips and blanch for three times, starting with cold water.
Prepare a syrup with water, sugar, lemon juice and leave it to dry for 5 minutes.
Cook the linguine and dress them with ragout. Add the candied lemon, the thinly sliced onion and the cacioricotta.