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Alessi cuisine
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White meat kebabs, very lean, with lean-sour
sauce(Spiedini di carni bianche, magrissime, in salsa
magra)
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- A)
- 8 kebabs of white meat (chicken, rabbit, turkey) with the grease
removed (prepared by the poulterer)
- a quite thick chopping of 2 medium white onions and of 2 ribs of
celery
- 30 grams of margarine
- 6 spoons of olive oil
- a small bunch of well-tied thyme
- a glass of white wine
- white flour
- salt
- B)
- a "shake" of:
5 garlic cloves
the peel of 2 lemons (only the yellow part)
the juice of 4 lemons
a small spoon of fennel seeds
a big pinch of dried oregano
a small bunch of parsley (reduced in small pieces)
10 leaves of basil
the leaves of a small bunch of "dragoncello", of "santoreggia"
and of rosemary
3 leaves of sage
1/2 liter of warm skimmed milk
a vegetable stock cube
salt and white pepper
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Put in a wide tin oil and margarine and brown, very lightly,
the chopped vegetables with the bunch of thyme for about 10 minutes. Then
put the kebabs, lightly dipped in flour, and cook them for 10 minutes at
a medium heat. Then increase the heat, bathe with wine, make it evaporate
for 3-4 minutes, drop the heat and let them cook.
At the same time blend all the staff at point B), less the lemon juice and,
once it is well homogenized, pour it on the kebabs, which are on the tin,
until they are completely covered. Then adjust the heat for a very slow
cooking taking care that nothing will stick on the bottom of the tin - cook
for about 10 minutes. Taste and adjust the quantity of salt, drop also the
juice of 4 lemons, switch off and serve these kebabs with a type of French
beans, called "fagiolini burrini", which are boiled and seasoned
with the same sour sauce of kebabs. |
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