- beef lean meat
- beef tongue
- flour
- red wine
- sugar
Brown the meat with abundant oil, salt and pepper.
Toast the flour very lightly (3 or 4 spoons for 1 kilo of meat) until
it browns, then comb it and mix it with a glass of old red wine and half
spoon of sugar. Pour the sauce on the meat and cook it for 30 minutes
more.
This is a very delicate course which allows us to taste the ancient
bittersweet flavour.
Text Tebaldo Lorini
Translated by Gianna Toni
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