Tag: stew

Recipe Boar stew in milk with chestnuts – Italian Cuisine

Ingredients

wild boar pulp (thigh), in morsels, 1,100 kg
500 g milk
400 g chestnuts, blanched and peeled
100 g liquid cream
sage
onion
laurel
nutmeg
flour
butter
dry white wine
olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 6 people

To prepare the milk boar stew with chestnuts, marinate the wild boar morsels for one night with white wine, sage and bay leaf; then drain them from the marinade, lightly flour them and brown them over high heat in a drizzle of hot oil so that they take on color. Separately, in a saucepan, fry the chopped onion in a knob of butter, add the browned morsels, season them over high heat, add salt, pepper, add the milk, nutmeg, sage, cover, reduce the heat and let it simmer slowly for an hour and 15 ', then put the chestnuts and continue cooking for another 30'. Finally, season with salt, pepper and mix the sauce with the cream. Serve the stew hot and, if you like, accompany it with polenta taragna, or white.

Beef stew with beer recipe – Italian Cuisine

Ingredients

1 Kg of beef pulp
250 g frozen, turned baby carrots
250 g stock cube
200 g beer
15 g dried mushrooms
18 frozen Duchess potatoes
an onion
paprika powder
White flour
tomato concentrate
oil
salt

Duration: 50 min

Level: Medium

Doses: 6 people

To prepare the beef stew with beer, chop the onion and sauté it in the pressure cooker with 3 tablespoons of oil. Brown the floured meat, diced, and add the mushrooms, soaked in water and shredded. Deglaze with the beer. Sprinkle with the broth, add the baby carrots, a spoonful of concentrate and one of paprika. Close the pot and cook for 40 'from when it goes under pressure. Open, season with salt and serve with the potatoes soaked in the oven at 200 ° for 10 '.

Seafood stew – 's seafood stew recipe – Italian Cuisine

First clean the clams and let them drain from the sand, then put them in a pan, cover with the lid and let them open.

Once opened, drain, strain the cooking liquid without throwing it, and shell them.

In the meantime, peel the prawns and cut salmon and tuna into chunks, then flour all three (keeping the prawns separated from the rest).

Chop the shallot and sauté it in a saucepan with oil, then add the floured fish (but not the shrimp) and brown it for a few minutes.
Add the prawns and deglaze with the wine: once the wine has evaporated, add the clams with the cooking liquid, season with salt and reduce the sauce.

The seafood stew is ready: complete with fresh parsley and grated lemon peel and serve immediately.