Mixed boiled meats and meats’ broth… .. either love or hate, and I LOVE IT! That meat is soft like butter, and matches lovely with sauces and vegetables. Then with the arrival of autumn inspire me soups and so the stock is essential. My grandmother used to say that “if you want to have a good broth to the meat goes with cold water, but if you want a good boiled meat, you have to put it when the water boils ..” and then you choose what you like most.
Ingredients:
300 gr. Oxtail
300 gr. Calf muscle
300 gr. bacon
300 gr. tongue
A quarter of a chicken
1 onion
1 rib of celery
1 courgette
1 potato
1 onion
1 fresh tomato
1 lt.water
marine salt
black pepper
In this case I have prepared the MEAT, so I put the vegetables in boiling water and when the water was boiling I put the meat and cook for 3 hours on low heat. Then I served the meat with the wasabi (which I eat also at breakfast), horseradish sauce (as before), mustard and hot sauce. I could not give a touch of acidity with courgettes with ginger and a splash of color with the chicory sauteè in a pan with olive oil, garlic and chili.
Cena a casa di Flavia: poche persone, atmosfera da introiezioni e….cibo strepitosamente seduttivo!
Consiglio a tutti quelli che dovessero essere coinvolti da una cena organizzata dalla suddetta di prepararsi, nei giorni seguenti, ad una grave crisi d’astinenza da cubo raffinato. Non riuscirete ad appagarvi con altre pietanza o manicaretti proposti da improvvisati o affermati “cucinieri/ere”!
Questo è un grave rischio ma…vi consiglio di viverlo!
…vedo che siamo MOLTO cresciuti e me ne compiaccio…..magari cibo e non cubo , ma va bene ugualmente!!! tanti baci “segreti”!
bono “il lesso” come si dice a Todi
…ingordo il padre…. lo rifacciamo insieme, no?