12 Blätter Teignudeln 250 g Ricotta 80 g geriebener Parmesan 1 ganzes Ei 2 kleine Zucchini Olivenöl Salz Pfeffer eine Muskatnuss
Vorbereitung:
Für die Füllung mische ich Ricotta-Käse, Ei, Parmesan, Salz, Pfeffer, Muskatnuss und die grob geraspelten Zucchini miteinander. I add carrots and let them cook 5 minutes. Then I add to them the juniper berries and wipe off with Marsala.
I allow it to be absorbed up to dryness, and then I add the red wine, thereafter the Wild Boar’s ground and let it cook for 5 minutes more
Then I sift the sauce and round it up with some drops of gin I let it heat up, and serve the rib cuts, covering them with sauce.
