Buongiorno e buon Lunedi' a tutte/i voi
riprendo solo un momento il mio articolo precedente; come avete visto ha vinto Marchionne ma, almeno, gli si sono "strizzate" le chiappe fino all'ultimo, per un filino.....
Mi piacerebbe sapere cosa ne pensate della carne di cavallo, vi piace o no, siete dispiacute/i per un animale bellissimo, non l'avete mai provata, etc, etc.
La ricetta di oggi prevede l'uso della "tecia", la padella pesante di cui ho già parlato in precedenza, che trasforma i vostri alimenti in una sorta di arrosto.
Ho preferito la cottura in "bianco", cioè senza pomodoro, perchè questo ortaggio (non solo lui) e' responsebile della ritenzione idrica, not only sore point for many women, but also of several men.
The result is a cooking light and digestible.
Serves 4 800 grams of horse ribs
1.5 liters of vegetable broth unsalted
1 onion 1 carrot 1 celery
a glass of white wine
Herbs (sage, rosemary, bay leaf)
extra virgin olive oil Salt and pepper
First prepare the vegetable broth by boiling in 2 liters of water 1 carrot, 1 onion, 1 stalk of celery for about 2 hours. Take your
"tecia" (a heavy-bottomed frying pan), put 4-5 tablespoons of extra virgin olive oil and brown the ribs on all sides.
Pour the glass of white wine, add the spices, add 1 carrot 1 onion 1 stalk of celery (all cut into large pieces) and cook for about 1 hour and 1 / 2 by adding the broth needed. After
with salt and pepper, simmer to reduce the sauce and pour it on your ribs that will become very soft.
I want to remind you of the offer of ' online wine cellars Dogi until February 14, every purchase is entitled to a 10% discount and a complimentary bottle of wine to choose from no less than 6 labels, enter code in the order: aspassoincucina.
The wine for this dish proposed by Vanni and 'a Morogò Nero d'Avola 2008 company Puleo.
Enjoy
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