Tag: braised

Pappardelle with braised lamb – Italian Cuisine

Ingredients for 4 people

Preparation of pappardelle with braised lamb.

1) Make incisions in the meat and marinate for 2 hours with onion, celery is carrot cut into cubes, laurel, rosemary, garlic crushed, a thread of oil and the wine. Drain the meat and brown it with a drizzle of oil; add salt and continue cooking for 1 hour and 30 minutes over low heat and with the lid on, adding the marinade and a few ladles of broth hot, a little at a time.

2) Clean i artichokes, removing the outer leaves, the tips and keeping about 5 cm of stem; cut them in half, remove the hay and dip them into thewater acidulated with the juice of lemon; then sear them in water boiling salted acidulated for 4-5 minutes. Transfer the meat in the preheated oven at 170 °, adding a little broth if needed, and add the artichokes drained. Cook for another 30 minutes.

3) When cooked, debon the meat and reduce it into strips, then add it to the artichokes and the cooking juices; perfumed with ground pepper, remove the leaf of laurel and the woody branch of rosemary. Boil the pappardelle, drain when al dente and season with the sauce ai artichokes. Serve, if you like, with grated pecorino.

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Braised beef cheek with carrots and bacon – Italian Cuisine

Ingredients for 5 people

1) Peel and chop the onion. Peel the carrots and cut them into 5 mm thick slices. Deprive the meat of any fat (or have it cleaned by your butcher). Heat 4-5 tablespoons of oil in a thick-bottomed pot and brown the meat over high heat on all sides. When it is golden brown add the bacon and, after 2 minutes, the onion he garlic cloves peeled, whole or, if you like, chopped.

2) Sprinkle with the flour, turn the meat, mix well and leave to flavor for a few minutes. Salt, pepper, add bay leaf and thyme and wet with the wine. Bring to a boil, lower the heat to low, cover the pan and continue cooking for about 90 minutes, turning the meat from time to time and checking that the cooking juices do not dry out too much. In case, add a little boiling water.

3) Add the carrots, stir and cook for another 15 minutes or until they are cooked al dente; if you prefer them softer, continue for another 5-6 minutes. Season with salt, pepper and cut the meat into thick slices. Serve it as you like accompanied with polenta, boiled potatoes or mashed potatoes.

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Recipe Bottoni stuffed with braised meat on pumpkin cream – Italian Cuisine

Ingredients

700 g beef muscle
600 g flour
600 g clean Mantuan pumpkin
400 g yellow potatoes
350 g tomato puree
50 g leek
6 eggs
a carrot
an onion
a stalk of celery
laurel
Juniper berries
dark chocolate
butter
dry red wine
sage
seed oil
salt
pepper
extra virgin olive oil

Duration: 6 h

Level: For experts

Doses: 6 people

For the recipe for bottoni stuffed with braised meat on pumpkin cream, cut the meat into bite-sized pieces and brown it with 3 spoonfuls of extra virgin olive oil in a large saucepan for 3-4 minutes. Free the saucepan. Peel and coarsely chop the carrot, celery and onion and brown them in a saucepan with a knob of butter for 3-4 minutes.
Gather the meat, season everything together for 1-2 minutes; add a bay leaf and a couple of crushed juniper berries and cook over low heat for 5 minutes. Deglaze with a glass and a half of wine, stir to dissolve the cooking liquid; then pour the tomato puree and a glass of water; cook for 5 hours, adding a little water from time to time. Coarsely blend the meat with its sauce; put the mixture in a pastry bag.
For the buttons: Mix the flour with the eggs and a pinch of salt; cover the pasta and let it rest in the refrigerator for an hour. Flour the work surface and roll the dough into a 1-2 mm thick sheet. Divide it into strips of the same length 5-6 cm high; brush half of it with a little water and sprinkle some stuffing nuts over them at a distance of 5-6 cm from each other. Cover with the other sheets, making them adhere well and squeezing everything around to eliminate excess air; cut the buttons with a round pastry cutter (diameter 4 cm).
Cook the buttons in boiling salted water; drain them when they come to the surface; season them in a pan with a knob of butter, stirring for 1-2 minutes.
For the pumpkin cream: peel the potatoes and cut them into small pieces. Also cut the pumpkin into small pieces. Slice the leek into slices. Brown the leek in a pan with 40 g of butter for a couple of minutes; add the pumpkin, potatoes and warm water to cover; cook for 50 minutes. Add two ladles of water, continue cooking for another two minutes, then blend everything, adjusting with salt and pepper. Fry a handful of sage leaves in abundant seed oil. Spread the pumpkin cream on the plates, lay the buttons on top and complete with grated dark chocolate and fried sage.