8 March 2012 // flaviabi
Before the end of winter, I can not miss to eat the stew ….
Ingredients for 6 persons:
1.5 kg. Veal (rump or similar)
1 onion
1 clove of garlic
4 leaves of sage
1 sprig of rosemary
10 grains of juniper
2 cloves
1 liter of full-bodied red wine (I used the red wine of Montefalco)
salt
chili
Put the meat to marinate in a bowl with the wine (to cover the meat), whole garlic and onion, sage and rosemary. Let’s marinate for at least 12 hours. When marinade, dry it and brown well on all sides in a pan with olive oil. When meat is browned add the onion and garlic, thinly sliced, sage and rosemary, juniper seeds and cloves and cook for 10 minutes. At this point pour all the wine, season with salt and pepper, cover with lid and let it cook over low heat for at least 3 hours. When the meat is cooked, cut into thin slices, and pour the filtered sauce. Serve with mashed potatoes and broccoli
Category Secondi: carne | Tags: ROSSO DI MONTEFALCO,STEWED VEAL IN READ WINE,STRACOTTO AL VINO ROSSO,VEAL,vitello | No Comments
7 November 2011 // flaviabi
For sure it hurts the heart (and pockets!) to use the wine Sagrantino di Montefalco for cooking, but the result is amazing!
Ingredients for 4 people:
450 gr. slices of veal cut very thin
1 bottle of Sagrantino of Montefalco
8-10 slices of bacon
1 courgette
A few peppercorns
1 onion
1 clove of garlic
salt
Put Sagrantino in a pan, add the onion and garlic cut very thin and peppercorns and cook over low heat (about 1 ½ hours), until the wine is reduced to a cream. Cut the zucchini into sticks. Fill the slices of meat with a slice of bacon, a few sticks of zucchini and close with a toothpick. Bake the rolls in the cream of Sagrantino for a few minutes, adding salt at the end.
Category Secondi: carne | Tags: involtini,meat rolls,SAGRANTINO DI MONTEFALCO,VEAL | 2 Comments
20 September 2011 // flaviabi
Ingredients: 400 gr.ofVeal, ,1 scamorza cheese, 1 eggplant, white wine, red onion, garlic, salt, pepper, sage, balsamic vinegar.
Cut the eggplant into very thin slices and fry in extra virgin olive oil for few minutes. Use thin slices of veal. Place a slice of Parma Ham, a small slice of potatoes, and a strip of scamorza cheese onto the veal. Then roll up and secure with a wooden stick. In a pan cook the chopped red onion, garlic, sage and add plenty of white wine. Add the rolls of veal and simmer for about 20 minutes, add salt and pepper and extra white wine. Add few drops of balsamic vinegar before serving.
Category Secondi: carne | Tags: eggplant,MELANZANA,scamorza,VEAL,vitello | No Comments
15 July 2011 // flaviabi
Ingredients (4 people):
500 gr. Veal cut into small cubes
150 gr. Pitted black olives
1 lemon
1 clove of garlic
4 sage leaves
rosemary
parsley
2 glasses of white wine
salt
chilli
Extra virgin olive oil
Two tablespoons of flour
Pass the veal in flour. In a large skillet put olive oil, the finely chopped onion, a clove of garlic and let brown. Divide the olives in half , and cut one into very small pieces and add in the pan, adding the rosemary and sage leaves as well. Cook for a few minutes and then add the floured meat, low down the fire, and cook for about 40 minutes, covering with white wine, adding salt and pepper. Please making sure to turn occasionally to prevent sticking (If you may need more liquid add hot water). Once cooked, add the parsley, thinly sliced, and the remaining black olives,
Category Secondi: carne | Tags: BLACK OLIVES,bocconcini di vitello,olive nere,VEAL,vitello | No Comments
