Tag: stew

Clam stew with Roman-style artichokes – Italian Cuisine

Ingredients for 6 people

Preparation of the Roman-style clam and artichoke stew

1) Clean i artichokes, dig them to remove the small thorns and turn them with a small knife keeping a piece of stem. Immerse them in water acidulated with lemon juice.

2) Stir mint, parsley is garlic. Drain the artichokes from the water and massage them with a little salt and distributed within the aromatic mix. Place them upside down in a high-walled pan that contains them and pour water is oil in the same quantity, reaching up to half the height of the artichokes. Cover the pan with plastic wrap making it adhere well.

3) Cook i artichokes for about 20 minutes from boiling, until they are tender but still crunchy; try cooking with the tip of a small knife.

4) Fry them in a large pan shallots chopped with the chili pepper (if you use it) and 3-4 tablespoons of oil. Join the clams when fried, stir and cover. As soon as the shells have opened wet with the wine, let it evaporate and add half of the parsley.

5) Arrange on each plate a toasted bread, place a artichoke and around the clams, wet with theirs sauce cooking mixed with a little of the artichoke sauce, sprinkle with the rest parsley and serve.

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Beef stew and vegetables with beer – Italian Cuisine

Ingredients for 4 people

Preparation of beef stew and vegetables with beer

1) Preparation of the meat: cut the meat into cubes of about 3 cm and arrange it in a bowl; join the nails of carnation, the cinnamon, a pinch of nutmeg, L'garlic pounded, a few grains of pepper and the rosemary; cover with the beer and leave to marinate for an hour.

2) Drain the meat from the marinade and brown it in a saucepan with a drizzle of oil; cook for 20 minutes, sprinkling with a ladle of marinade, then add the vegetables washed and cut into pieces; cook for a few minutes, then add the rest of the filtered marinade to remove the spices.

3) Add salt and simmer over very low heat for another 20 minutes, then place on the surface of the stew the slices of bread, sinking them a little. Cover and cook for another 15 minutes, then mix so that the bread, now crushed, blends well with the sauce.

Pancakes with stew – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

Preparation of pancakes with stew

1) Peel and finely chop the onion with the rib of celery and the carrot scraped; flour the meat with 20 g of flour. Dissolve 30 g of butter in a saucepan, add the chopped vegetables and let them fry gently for 5 minutes.

2) Join the meat, brown it evenly, add the herbs linked together and the Red wine and let it evaporate. Pour 3 dl of water boiling water mixed with the concentrate of tomato, set of salt and cook the meat covered for 40 minutes on low heat.

3) In the meantime, dissolve the butter left in a saucepan, add the potatoes still hot and the milk, set of salt, pepper and cook for 2 minutes. Let it cool and mix theegg and the flour remained sifted with the yeast. Cook i pancakes, a few at a time, pouring spoonfuls of dough into a pan greased withoil 1 minute per side.

Serve hot with it stew.