- 150 g di Penne Rigate 150 g of Penne Rigate
- 1 clove of garlic
- 1 red pepper
- 1 sprig of rosemary
- extra virgin olive oil
- tomato sauce
- 16 slices of seasoned beef cheeks
- 2 white onions
- 50 g of butter
- 20 g of sugar
- 50 g of grated Pecorino Romano
- salt and pepper
Dry the sliced seasoned beef cheeks in oven at about 110° for 40 minutes.
Lightly fry the garlic and the crushed red pepper in oil, add the tomato sauce, salt and pepper, and cook for 20 minutes up to obtain a very thick sauce.
Blend the rosemary with a little olive oil. Cut the two onions into thin slices and let them simmer for 20 minutes in the butter previously caramelized with sugar.
In a hot non-stick pan make small crepes with the grated Pecorino. Let them cook 1 minute per side over low heat, remove and let cool: they'll become dry and crispy.
Cook the Penne in salted water. In the centre of each plate place a thin disk of tomato sauce, put over it the Penne very hot; add the caramelized onion, the dried beef cheeks ant the Pecorino crepes in small pieces, top with a few drops of rosemary oil.
SUGGESTED WINE: Terre di Franciacorta Bianco Rampaneto CANTINA CAVALLERI.