• by Editorial Staff 09/18/21

    Tuma roulade with a meat filling and thyme

    This is served on top of a potato and onion mille-feuille with a Nero d’Avola and black pepper sauce. The recipe is from Damiano Ferraro, the owner-chef of the Capitolo Primo restaurant in Montallegro, in the province of Agrigento and we pair it with a Sicilia Nero d’Avola 2020 Colosi. Ingredients for 4 people: 400g of tuma (a typical Sicilian cheese), 200g ground veal, 150g breadcrumbs, 2 eggs, flour, onion, salt, pepper, parsley and ½ glass beef broth. For the potato mille-feuille: 1kg potatoes, 300g stewed beef, 500g onions, 200g aged pecorino sheep cheese, a bunch of thyme, salt, pepper and extra-virgin olive oil. For the sauce: 250ml Nero d’Avola, the veal juice and coarse black pepper. Directions: Read the whole recipe...

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