Pasta of beef

Make dried puma fish.
Remove the internal organs of the puffs and open them, and sprinkle thoroughly with salt on both sides. Put a bamboo skewer into the tail, hang it in a well-ventilated area, and dry for about half a day.
*Dry in the fridge in the summer. When drying outside, it is a good idea to use a special net.

Grill dried fish.
Sprinkle thinly olive oil on the grill of the fish grill, place the meat on top and cook for about 5 minutes. Once the whole thing is cooked, remove it and once the heat has subsided, loosen the flesh.

Remove the seeds of Manganji chili pepper and red chili pepper and cut into shredded pieces of about 2cm. Slice the green onions diagonally thinly. Peel the tomatoes into hot water and cut into 1cm cubes.

Add olive oil and chopped garlic to a frying pan and heat it, then add the torn hawk claws when the aroma comes out. Turn it on high and add a more gentle aroma.

Add Manganji chili peppers, green onions, and red chili peppers to the frying pan in [4] and stir-fry them quickly. Furthermore, [A] add the shredded puffer meat and tomatoes, and once the whole thing has blended in, add the chopped celery leaves.

Boil the federini in hot water with 1% salt for 4 minutes and 20 seconds. Once drained, transfer to a frying pan and add olive oil, about 1 tablespoon of pasta boiled soup, and salt to adjust the flavor.

Serve it in a bowl and sprinkle it with Italian parsley to finish off.