So called because I found out the origin forgotten in the refrigerator meat only after cooking. It was an ostrich. But even without these horrors is a delicious dish that can be prepared from any meat or poultry... But this and the first and second!
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Sift the flour, pour the slide on the Board, make the flour deepening, egg, salt and gradually adding water, knead a dough.
Put it under a damp cloth and withstand half an hour.
Roll out the dough to a thickness of a millimeter and a half, dried for ten minutes and cut any squares, stripes, daisies, etc.
In a cast iron pot heat oil and fry in it the finely chopped breast.
Add diced onion, grated carrot, grated garlic, and sauté 5 minutes.
There also add the tomato paste, and with it, continue cooking for another 10 minutes.
Fill with water (as someone nicer, thicker or thinner), bring to a boil, place the dried noodles.
Close the lid and cook on low heat for another 20 minutes. Then give the stew without a fire under the hood and pour in the pan, freeing the cauldron for new exploits.