2 tablespoons of olive oil
2 tablespoons of butter
1 cup (chopped) of onion
1/2 cup (chopped) of bacon picado
1/2 cup (chopped) of salted parsley picado
1/2 cup (chopped) of carrot picado
4 sprigs of rosemary
1/2 cup (chopped) of white wine
1 cup (chopped) of tomato without skin and seeds picado
Salt and black pepper to taste
1 package of talharim
Grated cheese to taste
2 tablespoons of olive oil
2 tablespoons of butter
1 cup (chopped) of onion
1/2 cup (chopped) of bacon picado
1/2 cup (chopped) of salted parsley picado
1/2 cup (chopped) of carrot picado
4 sprigs of rosemary
1/2 cup (chopped) of white wine
1 cup (chopped) of tomato without skin and seeds picado
Salt and black pepper to taste
1 package of talharim
Grated cheese to taste
Heat the olive oil and half of the butter, and sauté the onion and bacon until lightly browned
Add the salted parsley, carrot, and rosemary
Simmer for five minutes and add the white wine
Boil for two minutes and add the tomato, salt, and black pepper
Cook over low heat for approximately 20 minutes or until the fat begins to separate from the sauce
While that cooks, cook the talharim al dente, drain it, and immediately mix with the sauce
Add the remaining butter and grated cheese
Serve next.
