This
was a typical course prepared in small restaurants of Mugello, especially
during the market days of Tuesday in Borgo, Thursday in Vicchio and Saturday
in Barberino.
Fry lightly garlic and sage in olive oil and add some pieces, medium
size, of meat (veal) and brown and flavour them, then add ripen tomatoes
cut in pieces. Make the sauce dry, but just a little bit, add half glass
of red wine and cook the meat very slowly. When the meat is cooked take
it away from the pot and put in it some pieces of potatoes adding some
hot broth as long as the sauce dries. When potatoes are cooked, put the
meat in the pot, warm it and serve it.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni
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