Li trascarilli

 
Ingredients:

• Flour
• Water
• Olive oil
• Tomato
• Minced meat
• salt
• Sheep's cheese or Parmesan

Method
The flour is placed on a pastry board and water is poured over it; in dialect it is said that it is given na 'ngrescata (it means that part of the flour remains semi-dry); after having hammered it, that is coarsely massed, it is beaten with a knife to obtain small grains.

It is cooked like polenta. Heat the water in a suitable saucepan, add salt and, when the first bubbles begin to appear, add the grains a little at a time, stirring slowly with a wooden spoon; continue cooking over low heat until the grains thicken, taking on the appearance of polenta.

Spread the mixture over the bottom of a flat plate and season with minced meat sauce or another type of sauce: e.g. a sautéed bacon, broad beans and onion.

Recommended wine
Controguerra D.O.C. red or Cerasuolo D.O.C.

Variant
To make the dish more hearty, eggs can be added to the dough.