Braised head
Yes, we say that is not really a dish. ... I want to be a model, but with the cold he does, even just to go out to the shops, some energy to burn. That said, if there is sufficient as an excuse to prepare a dish like this, I can tell you that cooking, you will make happy friends you invited.
certainly can not be said that aesthetically it is a great beauty, but the smell and taste are guaranteed. When it's cold, I like to cook this type of cuisine. They do a sughino calling loudly, a polenta, of SPACE, the noodles or dumplings. In this case: dumplings! Solitamente utilizzo solo la guancia , ma reduce da un pranzetto a Barolo , dove nel menù ho trovato “testina brasata al vino rosso “ , non ho potuto fare a meno di ordinarla e di conseguenza provare a rifarla . Sinceramente è una ricetta che non avevo mai ...incontrato . Naturalmente deve piacere la consistenza gelatinosa della testina e servirne solo un pezzetto insieme alla guancia . Un'autocritica : forse sarebbe stato meglio accompagnarla con dei taglierini impastati con tanti tuorli e quindi belli croccanti , per creare una sorta di contrasto con la morbidezza della testina .
Quindi , dal momento che ve l'ho detto , non ripetete il mio errore , servendola con gnocchi morbidosi :-)
Brasato di testina
1 kg calf's head (with cheek)
2carote
1 large onion 2 stalks celery
1 clove garlic 2 sprigs thyme
1 bay leaf 1 sprig rosemary
1 / 2 dl oil
1 / 2 bottle of Chianti
salt Cut the pepper
brunoise vegetables and fry gently in oil. Combine the head rolled and tied. Cook on both sides for several minutes. Season with salt and pepper. Add the wine, let the alcohol evaporate, and cook on low for 2 h kelp. The first hour in a covered pot, then remove lid and continue cooking until the juices restrict.
The time also depends on the extent of the pan and flame. Go to the bottom with the blender or food mill. Serve with .... .. ... Noodles
say that the pictures .... I'm not a great beauty!
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