The boiled meat of Piedmont is a symbol of Piedmontese cuisine. It seems an easy preparation, but it's imperative to pay close attention to cooking times for various cuts of meat because they do not become tough and fibrous.INGREDIENTS:
MEAT:
BEEF SHOULDER
VEAL: brisket, HEAD, LANGUAGE, CODA
Chicken
Vegetables:
ONIONS
CARROTS
CELERY
PROCEEDINGS
Place in a pot vegetables washed and cut into large pieces, add a lot of water and salt. When the water boils put in the pot for the beef first and after about one hour the veal. Wishing you can add or half chicken capon half, putting them in water with the beef. But if you add a young chicken, add it along the calf.
Place in a pot vegetables washed and cut into large pieces, add a lot of water and salt. When the water boils put in the pot for the beef first and after about one hour the veal. Wishing you can add or half chicken capon half, putting them in water with the beef. But if you add a young chicken, add it along the calf.
In Piedmont, a rich boiled meat of Piedmont must include pork and various sausages like pig's feet, of course boiled separately.
When you have all the meat served on two platters, hot, sprinkle with a little salt, pour a ladle of hot broth and accompanied by the typical Piedmont sauces "BAGNETTO VERDE" and "BAGNETTO ROSSO" in english red sauce, or with pepper sauce , mustard fruit or grapes.
When you have all the meat served on two platters, hot, sprinkle with a little salt, pour a ladle of hot broth and accompanied by the typical Piedmont sauces "BAGNETTO VERDE" and "BAGNETTO ROSSO" in english red sauce, or with pepper sauce , mustard fruit or grapes.
The boiled meat of Piedmont may also be enjoyed cold salad with olive oil and balsamic vinegar.
No comments:
Post a Comment