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Claudia Ferraresi
Ca dj'Amis
Libri da gustare
Wine & Food



 
Stracotto al Barolo

Ingredients (Yield: 4 servings)

- gr. 700 veal shoulder
- minced onion
- 1 carrot
- celery
- 2 berries juniper
- 1 bay leaf
- 2 glasses Barolo
- 1 bouillon cube
- salt
- pepper
- olive oil
- butter
   
1) Braise meat on the grill for about 5 minutes. In a casserole mince onion, carrot and celery, add juniper and bay leaf, oil and butter.
2) Arrange the meat on this mixture and cook for 10 minutes on all sides. Pour the wine and add the cube.
3) Cover and cook for 30 minutes, turning meat often, and check that gravy does not reduce too much, pouring some water if necessary.
4) Before serving, regulate salt. Serve with mash or polenta.