|
|
Alessi cuisine
|
|
|
Stewed duck with celeries(Anatra in umido con sedani)
|
- Some pieces of stewed duck with some of its sauce
- 1 glass of white wine
- the ribs and some leaves of 2-3 celeries
- 2 eggs
- 30 grams of grated Parmesan cheese
- white flour
- olive oil
|
Take a small pot, cook for 15 minutes the pieces of celery
in salted water (a little bit salted). After this time drain the celeries,
let them cool down and keep some of their cooking water. When the celery
will be cooled down, take it once again, removing possible hard parts, chop
it with a knife (not finely) and then put it in a small bowl. Add the two
eggs and the Parmisan cheese, mix this stuff with your hands, very well,
and then make some small croquettes. Dip these croquettes in flour, lightly,
and fry them until they will result very crunchy. Drain them and put them
over a blotting paper in order to dry them from every kind of grease and
then keep them warm.
In the meanwhile take the pieces of duck with the sauce, put them in a saucepan
and boil them over a very low heat for 7-8 minutes, covering the pan with
a lid. If necessary add some spoons of the celery coking water . When the
pieces of duck will be well dried, put in the pan also the croquettes ("rocchi")
of celery, turn and mix very well with the sauce (take care not to break
them) and, if necessary, add some more celery cooking water. Let this stuff
stew for 8-10 minutes. Serve this preparation very hot. |
|
|
|
|
|
|
|
|
|
|
|
|
|