1/4 cup pine nuts
2 tablespoons raisins
Salt and pepper to taste
3 tablespoons olive oil
2 cups tomato sauce
1/2 cup red wine
Thin bay leaf basil, to garnish
Preparation:
Place the outside, cut the edge of the stamp and cut it to 1/4 length.
In a bowl, mix breadcrumbs, Parmesan cheese, garlic, oil, pine nuts, raisins, salt and pepper.
Distribute the mixture evenly over the pile.
Open each piece smoothly and securely with its teeth.
Heat the olive oil in a large skillet over medium heat. Remove the brachiola from all sides.
Add tomato sauce and red wine to the pan. Bring to boil.
Close the lid and cook over low heat for 1.5 hours until the meat is cooked.
Creating a painted base.
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