Braised in Morellino di Scansano with polenta.
Use a cut of meat to choose from: Real Cut, nut, fish, walnut, chump.
Put the meat in a pot just slightly larger than the cut you have available and that you will use for cooking: the meat should be completely immersed in the marinade and the walls of the pot must adhere to the meat as possible for all the time cooking. Marinate meat in the Morellino di Scansano with the addition of pepper, cloves, salt, bay leaf, chopped onion, carrot slices, tomatoes and celery datterini divided into four slices for at least 24 hours.
spent hours lighting the fire, very low, and started the slow cooking that will last for at least 3 continuous hours.
You can leave the sauce as is or squeeze the vegetables to get a creamier sauce. Serve over polenta
taragna you have cooked for 40 minutes as Notes: polenta.
Accompanied in this version of a bottle of Refosco Antonius, Cellars Santomaso, Slovenia.
Inspiration: Kiwi
0 comments:
Post a Comment