Manti with Tomato Sauce
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Chicken Egg - 2 pieces
- Wheat Flour - 2 cups
- Olive Oil - 2 tablespoons
- Pork Mince - 8.8 oz
- Veal Mince - 8.8 oz
- Onion - 1 head
- Chopped Sage Leaves - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Spiced Tomato Juice - 20 fl oz
- Butter - 1 tablespoon
- Garlic - 3 cloves
- Grated Ginger Root - 1 piece
- Sugar - 1 teaspoon
- Fresh basil leaves - 1 tablespoon
- Dried Chamomile - 1 teaspoon
Step by Step guide
Step 1
Knead the dough. Combine the eggs with 1/3 cup of water, olive oil, and salt, and beat with a fork.
Step 10
Pour in the tomato juice, add sugar, pepper, salt, and bring to a boil.
Step 11
Add dried basil and thyme and simmer, stirring, for another 3–5 minutes until thickened.
Step 12
Serve the manti with the sauce.
Step 2
Gradually add the sifted flour and knead a soft, elastic dough that does not stick to your hands.
Step 3
Cover the dough with a towel and let it rest for 30 minutes.
Step 4
Meanwhile, prepare the filling. Peel the onion and grate it finely, or chop it in a blender.
Step 5
Mix all the minced meat with the onion, chopped parsley, salt, and pepper, and mix thoroughly.
Step 6
Roll out the dough into a thin sheet and cut it into small, equal squares (originally 1 cm on each side).
Step 7
Place filling on each square and bring all four edges of the dough together. Boil the manti in salted water for about 6–8 minutes after boiling.
Step 8
Prepare the sauce. In a skillet, heat the butter with olive oil.
Step 9
Add the garlic and ginger. Sauté, stirring, for 5 minutes.
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