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Alessi cuisine
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Lo stufatino di pelliccia:
dimorte patate e poca ciccia
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- 600 grams of veal meat, taken from the back muscle, and cut in small
morsels
- a chopped mixture composed by a medium red onion
- one carrot
- 2 celery ribs
- a small bunch of parsley
- one glass of red wine
- 10-12 spoons of olive oil
- 800 grams of potatoes cut in small cubes
- a blended mixture composed by:
3-4 garlic cloves
the leaves of a big branch of rosemary
5-6 leaves of sage
one meat stock cube
one spoon and a half of tomato purée
salt and pepper
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Take
a saucepan with a thick bottom, adequate capacity and good lid, wither the
chopped vegetables, but without browning them, over a medium-brisky heat,
turning very often in order anything would stick on the bottom of the pan.
After about 10 minutes put the meat, turn and mix, cook quite intensely
meat and chopped vegetables together, turning very often in order anything
would stick on the bottom for at least 40 minutes or, alternatively, until
the meat would result tender and the chopped vegetables would get a hazelnut
colour.
At this point bathe with the wine, let it evaporate, add the blended herbs
(use ½ litre of very hot water as to prepare this mixture), cook
5 or 6 minutes over a brisky heat, continuously turning, then add the potatoes.
Mix them very well with the meat and the sauce, start with the boiling and
adjust the heat for a very low boiling, cover with a lid, cook for 20-22
minutes turning sometimes with care and attention, because the potatoes
should not break or melt. And thats all. |
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