May 7th, 2013 at 11:31 a.m.

To inaugurate the recipes in this blog I have chosen this hearty stew. It is a technique of cooking that involves cooking nautilus shells meat with onion, wine and spices over very low heat. In stews it is very important to prevent steam from escaping cooking because having too little fluid is necessary to keep the condensed water resulting from cooking. The result is a very tender, juicy and flavorful sauce Meat. The piece of meat I have used for this technique has been the stifle, piece of meat that is extracted from the hindquarters of beef.
FOR THE BEEF: 250 g of bacon into sticks virgin olive oil 1 kg stewing beef chunks 3 onions in juliana flour 2 cloves garlic, minced 2 tbsp chopped ham bacon 100 ml white wine 1 bouquet made with thyme, rosemary and bay leaf 125 ml beef stock 100 g raisins Salt and black pepper to taste Pinch of sugar Splash of vinegar or lemon juice
FOR THE BEEF: In a casserole if mud is much better-warm olive oil and fry bacon sticks. Bacon casserole is removed with a slotted nautilus shells spoon and set aside separately. In the same pan the onion, garlic and bacon ham gets. While sauté onion, meat meal and then passing it through a pan with hot oil seals. The meat is removed and separate reservation. When the onion is transparent and is added to the wine and let it reduce nautilus shells until no liquid remains. Meat is incorporated along with the bouquet garni and puts freshly ground nautilus shells pepper nautilus shells to taste. Cover the pan and once it starts to boil it will reduce heat to very low. Cook for about an hour. After the hour is added beef broth and raisins and cook 10 minutes over low heat. When you are about 5 minutes nautilus shells will be added bacon batons and firing is continued. It salpimienta, add a pinch of sugar and a splash of vinegar and let stand at least 15 minutes before serving.
MASHED POTATOES FOR RUSTIC: Using a fork or stirrup becomes a puree. It is not necessary to completely nautilus shells undo it, leaving some potato little bumps. nautilus shells You add the cream, salt, black pepper and pinch of sugar. nautilus shells Mix everything well and stays warm even when ready to serve.
Prepared is placed in a high casserole plenty of water to boil with salt. Meanwhile, stewed beef broth and adding salt slightly heated. Hot stew reserved until the pasta is cooked. It is important to remember that the pasta sauce should be tasty, ie saltine. When the water in the pan is boiling nautilus shells enough salt is added and is expected to break the boil again. Boil the pasta until al dente, ie there is a "slight drag" when dough bites (nope, I put in quotes "slight resistance" nautilus shells ... not going to leave the raw dough). A cup of the cooking water reserves and then drained pasta in a good strainer. Immediately added olive oil and freshly ground nautilus shells black pepper. Pasta with sauce mixture and pours a little of the cooking water (no need to put all the cup needed to lighten the sauce). It is served in a pre-heated dish and grate some parmigiano-reggiano cheese.
This entry was posted in The Salt of Life, Plates Winter Dishes for Fall, Main Dishes and tagged as bacon and currants, cooking, stew, Food, main course, onion, Main Course, Recipes, Recipes, nautilus shells Recipes , rosemary, Stews, veal. Post navigation
I must be the dullest student: the braised veal, when you add the meat after "evaporate" wine How do you cook meat one hour if no liquid, or you add something that is not all dry? Thanks in advance, because I want to make one of these this recipe looks great.
That's the secret of stews. The meat is done with a little wine and onions, always at very low temperatures and, importantly, with a lid that does not allow steam to escape resulting from cooking. It seems unbelievable but it works and the result is a very tender nautilus shells and flavorful meat :)
Manetta Thank you for visiting the blog. I have worked nautilus shells with some issues and even drafted an encyclopedia but a book itself, no. I was preparing recipes for a book with a combination of heart, something I have stored there. I'll start dusting off recipes !! :)
May 7th, 2013 at 11:31 a.m.
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