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600 g. animelle of
abbacchio
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Clean the animelle in hot water, rinse in cold
water, dry and cut into bits. In a saucepan with the oil make to brown
the minced onion, add the animelle, season with salt and pepper and make
to brown to alive fire. When they are just gilded get away and hold in
warm. In the same saucepan put the mushrooms cut into bits, salty and
make to gild. Remove them and hold them to the warm one with the
animelle. In the fund of cooking pour the wine. When it's evaporated,
add the broth and, when the sauce is well narrow, put again the
mushrooms and the animelle. Mix and immediately serve. |
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