set temp0= "ShowHyperText" & QUOTE & "41"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "116"& QUOTE
set HyperTextList = [ #184:temp0,#2:temp1]
set VideoList = []
@
STUFATU

Dice 1/4 lb of the ham and roll it in the parsley.  Thinly slice one of the garlic cloves.  With a sharp knife make several deep incisions in the beef.  Stick the ham and garlic cloves into the incisions.  Place the beef in an earthenware casserole and pour in 1 tablespoon of the oil, the wine, 2 crushed garlic cloves, 1 chopped onion, the bouquet garni, salt and pepper.  Cover and refrigerate overnight.  The next day, remove the meat from the marinade and reserve the marinade.  Dry off the meat with paper towels. Dice.  Heat the remaining oil in a flameproof casserole or dutch oven and cook the remaining onions and ham for 10 minutes, stirring occasionally.  Stir in the beef and brown it for 5 minutes.  Stir in the tomatoes and cook for 5 minutes longer.  PurŽe the reserved marinade in a food processor and add it to the casserole.  Cook for 30 minutes over low heat, stirring occasionally.  Stir in 10 cups of warm water, salt and pepper and bring to a boil.  Reduce heat and simmer for 4 hours.  Strain the sauce into a large saucepan and keep warm.  Discard the solids. Cook the pasta in a large pot of boiling salted water according to the package directions.  Drain.  In a soup tureen, pour 1 cup of the sauce.  Top with a layer of the pasta.  Sprinkle with some of the cheese.  Repeat the layers until all of the ingredients are used up.
@
2 lb beef shank
3/4 lb smoked ham
3 cups dry white wine
1/2 cup olive oil
6 onions, chopped
2 tomatoes, peeled, seeded and quartered
1/4 cup chopped fresh parsley
3 garlic cloves, peeled
1 1/2 lbs fresh pasta (lasagne or tagliatelle)
1 cup grated Parmesan cheese
1 bouquet garni
salt, pepper
@
25
mn
@
290
mn
@

@
Corsica
@
Meat
@

@

@