giovedì 31 maggio 2012

Stew in tomato sauce (Calabria)

Stew in tomato sauce (Calabria)
(This recipe is Nuxia)

This stew with tomato sauce is a traditional dish Calabrese. The farmers of the prepared only once for major religious festivals throughout the year, This is because the meat was not a dish that a farmer could afford to eat every day, the meat was very expensive as well as raising cows and pigs, why the meat was consumed poco.Inoltre prepare this stew also means getting a great sauce for pasta. This recipe was given to me by the chef of the house, my grandfather.During his travels around the world, told me several times to have prepared this delicious stew. And even if not always easily available ingredients typically Calabrian for the preparation of this stew (like the excellent pecorino cheese that is grated directly onto the pasta with the sauce. This cheese can be found in the province of Vibo Valentia, the sale also Tropea, so if you happen to buy it in those areas!) told me that the taste and flavor of this dish is mainly in the choice of meat and not so much of the spices that are used.

Here's the recipe:

for 6 - 8 people:

1 liter of tomato sauce Cirio "The Sovereign" * or * Valfrutta "Cream"
150g diced veal
150g diced pork
100g veal chops with much of lean meat and low fat
100g of pork ribs with much of lean meat and low fat
2 to 3 carrots
2 stalks of celery (the original recipe does not have it, but I honestly add, because I love its taste and also his grandfather said to instill, by a special touch to the dish.)
1/2 red onionExtra Virgin Olive Cirio * Classical taste
Water as needed
Salt to taste
1/2 red pepper spicy Calabrese

To feather:
Red wine of Ciro Librandi * (In the absence of red, I use the white, more delicate flavor, but it wants the original recipe with the flavor.)

If you use the sauce for the pasta:
Pecorino cheese Monte Poro (Vibo Valentia) - Calabria

Cut carrots into thin rounds. Chop the onion and chili. (Cut the celery into thin rounds also, if you add it.)In a pan with little oil, add the chopped carrots, onion and chili. Brown soon. Add the meat to seal (brown) on all sides. Add a pinch of salt and blend with the wine.When the wine has evaporated, add the tomato sauce a couple of glasses of water. Close the pan with a lid and cook over low heat. Occasionally stir with a spoon and if the sauce gets too dry, add water. Cook for 2 to 3 hours until the meat becomes tender. Check by inserting a fochetta cooking the meat. If the meat is easily broken, which means it is cooked. Shortly before removing the meat with the sauce from heat, add salt and boil for 5 minutes. Then put out the fire.If you want pasta, you do this procedure: Remove the meat from the sauce. Put the pasta cooked just al dente, in a wok with a little water has been cooked, add the sauce and cook for a minute. Add the grated pecorino Calabrese. Jump again. And bring engages. Add more cheese on the pasta, to taste.

Those who do not have an pecorino Calabrese of Monte Poro, may use the Parmigiano Reggiano.

* Brand products recommended

The deepening:
(This Article is Newspaper "Corriere della Sera")

Pecorino di Monte Poro

 PRODUCTION AREA: the province of Vibo Valentia.

Pecorino di Monte PoroPAIRING: though young, is served with vegetables and served with fragrant dry white wines, if mature, to be combined with medium-bodied red wines.All local wines Pecorino di Monte Poro is considered among the best sheep in southern Italy.
The long tradition in sheep, practiced in the area since time immemorial, the special production techniques and the variety of grass are all factors that produce a cheese flavor and aroma characterized by particularly large. For its production using sheep's milk from local breeds of sheep, milk, previously warmed, rennet is added for it to coagulate, the curd is then broken and separated from the whey.The cheese mass is then pressed into molds and salted. The seasoning has variable length, shorter or longer depending on whether you want to get a fresh, delicate flavor, or a cheese more salty and spicy. If little cheese, Pecorino di Monte Poro has a crust of yellow, elastic and not too thick, and its pulp is pale yellow and tender, the flavor is delicate, the flavor, sweet, has memories of milk and pastures. If aged for a long time, has thick crust of reddish yellow color, the paste is firm and pale yellow, the flavor is aromatic, the flavor is intense, pungent and salty.

IN THE KITCHEN Fresh or mildly seasoned Pecorino of Monte Poro is a table cheese, great plain or grilled, accompanied by vegetables raw or cooked, and if long-aged flavor other dishes, especially pasta dishes

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