Preparation:

Cook peeled tomatoes, onion, parsley, garlic and sugar on 4 tablespoons of olive oil for about half an hour slowly adding water, up to 1,5 liters. Blend everything with food processor (in the past women would squash the vegetables through the sift). In a small skillet fry up the flower on oil, until flower becomes lightly brown, add salt, pepper and rice. Combine the flower-rice mixture with tomatoes and cook for a couple of minutes. You can add semolina dumplings to the soup or eat just like it is.

Beat an egg with salt and oil, add semolina and parsley. Mix the ingredients well, until all the lumps have been beaten out. Scoop the dough with spoon, cook for 10 minutes in boiling soup and then leave them covered in a covered pot for additional 10 minutes. Remember not to put too much dough on the spoon because the dumplings will double in size.

Wash the beef loin. While the beef loin is drying take the bacon and carrot and cut them into sticks. Take the garlic cloves and cut them in half. With a knife make incisions into the loin and push the carrot, bacon, cloves and garlic into the holes. Let the loin marinade in vinegar over night.

Next day finely chop the onion and celeriac, fry it on olive oil with salt, pepper and nutmeg, and leave it to cool. When cold, put everything together in a large pot and sear the meat until all the water evaporates, add proseccio (or red wine with 2 teaspoons of sugar). When proseccio starts to boil, add water or stock to cover the meat and cook on low fire for 3-4 hours until meat becomes tender. Take the meat out and slice the loin to half inch slices and return them into the sauce. If the sauce is not of the cooking cream consistency you can fry the breadcrumbs on olive oil with a tablespoon of tomato paste and cook it into the sauce. You can serve this dish with gnocchi.

Wash the zucchini, cut the top off and scoop out the middle with a melon scupper to have a hole in the middle you can put the stuffing in. To make the stuffing combine the beef, bacon cut into cubes, salt and pepper. Chop the onion and braise it with meat on olive oil in a skillet. When the meet cools down stir in garlic, parsley and beaten egg. With this stuffing fill the zucchinis, place them in a large pot put the lid on and braise them for a while, turning carefully. When they change the color on all sides, add the stock (or water) mixed with tomato paste. Cook slowly for an hour. Do not stir after adding water because the zucchinis are very fragile and can be broken easily, instead shake the pot if needed. Top of the water as it evaporates.