Cooking with Peachy

Posts Tagged ‘christmas’

Difficulty:

Preparation time: 3h

Servings: 4-6

Calories per serving: 285 Kcal

INGREDIENTS:

• BEEF SHOULDER – 1kg (whole piece)
• ARIOSTO* – 1 ½ tsp.
• EXTRA VIRGIN OLIVE OIL - 2 tbsp.
• PINK WINE - 125 ml.
• FRESH ROSEMARY - 5 stalks
• WATER – 1 CUP
• CORN STARCH – 3 tsp.

Ariosto is a ready-to-use mix of Salt, Rosemary, Garlic, Sage, Juniper, Laurel, Thyme, Marjoram, Basil.

BROTH  INGREDIENTS:

• WATER – 500 ml
• BROTH CUBE – 2 PCs. (beef flavour)

PROCEDURE:

1. Bring to boil the water for the broth, add the bouillon cubes and allow to melt, reduce heat and keep warm.
2. Season the beef with Ariosto and 1 tablespoon of extra virgin olive oil.
3. Heat a large pot and add the remaining extra virgin olive oil.
4. Add 3 sprigs of rosemary and fry for 1 minute.
5. Add the meat and roast the entire surface until it is a beautiful golden brown then set over medium heat.
6. Pour the wine over beef in small quantities at a time, while continuing to roll the meat until the wine has evaporated.
7. Add 2 ladles of hot broth and cover with the lid. Simmer the meat on all sides by adding all the broth slowly until the meat is tender and broth has reduced to about 1 cup.
8. Once the meat is cooked allow it to cool until it hardens and, once cool, cut into thin slices.
9. Meanwhile prepare the sauce, dissolve the cornstarch in 1 cup water and add to broth, stir until the sauce thickens.
10. Blanch 2 sprigs fresh rosemary in the sauce, remove them after 30 seconds and keep them aside.
11. Lay the slices of meat on a serving platter, cover with the sauce and garnish with two sprigs of rosemary that had been kept aside.

Note: you can use as well pork or veal following the same procedure.

This recipe is originally from www.bonappetit.com, I reviewed part of the ingredients and procedure according to what was already available in my stock.

Difficulty:  

Preparation time: 1h 30′

Servings: 8

Calories per serving:  215 Kcal

TOMATO SAUCE INGREDIENTS:

• PEELED TOMATO – 1 CAN
• SOFFRITTO MIX – 150gr. (a ready mix of chopped onion, carrots and celery)
• CHOPPED GARLIC - 3 cloves
• CHOPPED FRESH THYME – 1 tbsp.
• BROTH CUBE – ½ PC. (vegetable flavour)
• BLACK PEPPER POWDER – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 1 tbsp.

CHICKEN INGREDIENTS:

• THINLY SLICED CHICKEN BREAST STEAK – 700gr.
• BLACK PEPPER POWDER – 1/8 tsp.
• SALT – ½ tsp.
• CORN STARCH – 6 tbsp.
• BREAD CRUMBS – 9 tbsp.
• BEATEN EGGS – 2 PCs.
• SLICED MOZZARELLA DI BUFALA – 270gr. (Italian Mozzarella from Buffalo milk)
• GRATED PARMESAN CHEESE – 5 tbsp.
• GRATED PECORINO CHEESE – 3 tbsp.
• PARSLEY – 1 tsp.
• SUNFLOWER OIL FOR FRYING

PROCEDURE:

SAUCE:

1. Heat the olive oil in a small saucepan, add the thyme and garlic and stir until golden.
2. Add the soffritto mix and stir for 2min or until soft and then add the peeled tomatoes.
3. Adjust the heat into medium-low, add the black pepper powder and cook the tomatoes until the sauce thickens, about 30min.

CHICKEN:

1. Season the chicken slices with salt and black pepper powder.
2. Prepare three plates where you poured respectively the corn starch, beaten eggs and bread crumbs
3. Coat both sides of the chicken with corn starch, then eggs, then bread crumbs.
4. Heat cooking oil in a large pan and fry the chicken until nicely golden, 3 to 4min without flipping, since the final cooking will be done in the oven.
5. Preheat the oven at 200 °C (392 °F)
6. In a baking dish, spread the tomato sauce as a first layer and then lay the chicken slices on it
7. Top with mozzarella chunks, Parmesan cheese, Pecorino cheese and parsley.
8. Bake for 20min or until cheese gained a nice deep golden colour.