Cardinale brioches filled with ragù

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Dear Friends, for lunch during the Immaculate Conception holiday I used my mother-in-law’s recipe, a hit that appeals to both young and old. The Cardinale, or the brioches with the ‘hat’ that we usually eat in the summer time filled with gelato, stuffed with meat sauce during the winter!

Ingredients for 6 people:

  • 12 cardinale brioches (brioches with the hat)
  • 600 gr of minced veal
  • 600 gr of minced sausage
  • 2 white onions
  • 2 carrots
  • 700 gr of tomato sauce
  • 200 ml of white wine
  • Salt to taste
  • 150 gr of fresh caciocavallo cheese
  • First, order the cardinal brioches at your local bakery.

Now we prepare the filling. Finely chop the onions and carrots and sauté them in a pan. As soon as they are soft, add the minced meats and cook for five minutes. Then pour in a glass of white wine and let it evaporate on hight heat. Add the tomato sauce, season with salt and cook on low heat for a couple of hours. Once done, the minced meat must be very dry. Any excess sauce can be eliminated by draining in a colander.

Now it’s time to fill our brioches. Remove the ‘hat’ from each one and with the help of a knife ​​empty the inside of the brioche. Start to fill them with one teaspoon-full alternating the ragù and pieces of caciocavallo, or another cheese of your liking, and then put the ‘hat’ back on. Place the brioches on an oven tray, cover with foil, and 10 minutes before bringing them to the table put the tray in a hot oven at 150 degrees.

I assure you it will be a triumph.😋

 

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