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Alessi cuisine
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Mugellana (from the Mugello)
loin of veal with Beans
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- A)
- 1kg of loin of veal, ready prepared by your butcher
- 1 large onion, partially crushed and stuck with 4-5 cloves
- 1 large celery stalk
- 1 carrot broken in half
- 1 meat stock cube
- salt
- B)
- Roughly chop together 2 red onions
- 1 celery stalk
- 2 garlic cloves
- a small bunch of parsley
- 2 hot chillies
- tomato
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Two
hours before starting the cooking, put the loin in a container and leave
under a fine stream of running water. After which take a pan, put in enough
cold water to eventually cover the loin, add the onion, celery, carrot,
stock cube and a pinch of salt, bring to the boil. When the liquid reaches
a rolling boil, with great care, introduce the loin and adjust the heat
to simmer, cover and cook for about 45 minutes. In the meantime, in another
pan cook the chopped vegetables in the oil over a medium heat until golden,
stirring to avoid sticking, for 20 minutes. Add the tomato, cover and cook
slowly for 20 minutes. Lift the loin from the stock and drain, leave to
cool a little, cut away the superfluous fat with a knife, cut into small
pieces (like tripe) then add to the pan with the boiling sauce. Stir well
to mix, reduce the sauce a little over a high heat for 4-5 minutes then
lower the heat, cover and cook for a further 20 minutes or until the loin
is very tender and almost jelly-like. Serve with boiled beans (or boiled
diced carrots) on the same plate to mix with the loins sauce. |
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