Milanese with Rigatoni in Pomodoro Sauce

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By

@lorenzoravioli

View in original language

(Português)

40 min(s)

2 servings

Ingredients

• Rump steaks | 5 unit(s)
• Eggs beaten with salt and pepper to taste | 2 unit(s)
• Bread flour, beaten in a blender | 4 tablespoon
• Oil for frying |  to taste
• Peeled Tomatoes | 300 g
• Whole Garlic Cloves | 6 unit(s)
• Chopped Onion | 1 unit(s)
• Olive oil | 100 ml
• 1 handful of fresh basil |  to taste
• Salt and Black Pepper |  to taste

Recipe

1. Coat the steaks with the beaten eggs and the breadcrumbs lightly beaten in the blender. Reserve In a wide, low pan, cover with 1cm high of oil. Fry the milanesas over medium-low heat. Reserve. In another wide and low pan, place the oil, the garlic cloves and let it flavor. Once that's done, add the onion. Let it wither and add the tomatoes. After the tomatoes break down, add water little by little to remove the acidity of the sauce. Finally, place the basil leaves, let the kitchen perfume and season with salt and pepper. Choose your favorite pasta and mix gently with the sauce. Serve the pasta and milanesas very hot and with plenty of Parmesan. #dicadololo Use a white plate and your plate will look beautiful and attract more attention. Enjoy your food!

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