Veal Stew with Potatoes

Veal stew with potatoes is a tasty main course and complete, ideal to prepare on cold winter days. The realization of veal stew with potatoes is simple, but it requires time and attention especially during cooking, which is perhaps the most delicate phase. Veal cooked in sauce will be very tender and tasty and the potatoes, cooked in the same superb sauce, will be simply delicious. Serve veal stew with potatoes when it is still warm and serve it with slices of bread in this recipe the "shoe" is a must!

ingredients
Beef lean veal 1 kg
 potatoes 1 kg
Carrots 1
Celery 1
stalk Onions
1 Extra virgin olive oil
3-4 tablespoons of meat broth
1 liter Salt to taste
Pepe q.s.
White flour 1 tablespoon

To prepare veal stew with potatoes cut into pieces the flesh of veal (1) (pieces of about 4 cm), then peeled and finely chopped onion (2), carrot (3) and celery, to prepare the sauce . Take a large pot and pour the oil, so ask to fry the vegetables for about 10 minutes on low heat (4) (for a discussion on how to prepare the sauce click here). When the sauce is ready, and the onion has become transparent, add the meat (5) and let it cook until the meat is browned veal not on all sides (stir frequently to keep it from sticking). Now add the beef broth (6), a ladle at a time, up to entirely cover the stew and let simmer over very low heat, covering the pan with a lid, until the meat is tender (it will take about 1 hour and a half ). Towards half cooked add salt and pepper; if the stew were too dry, add more broth.

Wash, peel and chop the potatoes, then add them to the meat half an hour before the end of cooking (7); 15 minutes after the potatoes, though, you'll have to pour in the stew spoon flour mixed in a glass of water approximately, to thicken the preparation and mixed well (8). After cooking the meat and potatoes, check the flavor of veal stew with potatoes and serve hot, accompanied by the fragrant slices of bread (9).

Conservation

E 'can keep veal stew with potatoes, closed in an airtight container and place in the refrigerator for 2-3 days at most.
advice

Veal stew with potatoes prepared with a few simple steps but requires a long cooking and to follow with care: therefore recommend that you cook when you have at least a couple of hours you can spend close to the stove.

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PATATOES TORTILLA

INGREDIENTS FOR 4 PERSON

4 eggs
500g potatoes
1 onion
rosemary
Olive Oil


The potatoes tortilla is  prepared by mixing the eggs in a bowl and joining them to the potatoes after cutting thin and fried in a pan. The trick is that after cooking the potatoes are mixed cold with the egg in a bowl and not inside the pan.

An interesting thing is if we want to cut it to divide in small pieces for appetizer.
The best way is: divide in 4 or 6 part cutting across all the diameter. Then make a circular cut inside the tortilla with the half of the lenght of the diameter.
Finally, divide the outer part once again in 2 part.

Enjoy it!

ORECCHIETTE WITH TURNIP TOPS

Orecchiette with turnip greens, also called "recchitelle" or "dragged", are one of the most representative dishes of Puglia, especially in the province of Bari; This first course prepares throughout the region, with accompaniments other than turnip greens such as broccoli or tomato sauce. The secret of this dish lies in the optimal cooking vegetables with pasta, the experience and knowledge of raw materials allow to obtain a perfect dish for this reason we have chosen Sandro Romano, journalist and gastronome from Puglia who will lead Sonia in this preparation. For this recipe you can prepare fresh pasta or use dried orecchiette craft of durum wheat, the peculiarity auricle is to have a rough surface so you can hold the condiments, in this case, turnip greens and anchovies. Orecchiette are cooked in boiling water along with turnip tops to better absorb the flavors and then are stir fried with a tasty made with anchovies in oil and scented with a clove of minced garlic; last adds a touch spicy with chili powder or with l '"holy oil", an extra virgin olive oil flavored with fresh chilli. Orecchiette with turnip greens are a traditional peasant dish, simple but with a unique taste that comes from the combination of flavors: the 'bitter that distinguishes turnip greens, the flavor of the anchovies and spicy taste of chili.


Ingredients
Salt q.s. Orecchiette pasta dry craft 350 g or 500 g fresh Turnip greens 1 kg to clean garlic 1 clove Anchovies (anchovies) 8 fillets in oil Chili powder to taste Extra virgin olive oil q.s.

Preparation

Orecchiette with turnip greens
To realize the orecchiette with turnip greens have extra dried orecchiette craft or if you want to prepare the fresh orecchiette following our recipe orecchiette. Clean the broccoli rabe: eliminated wasted leaves (1), external hard stems and fibrous (2) and keep the inner smaller and tender, set aside the leaves and tender stems (3).
Orecchiette with turnip greens
Take florets, free them one by one from the core (4), remove the outer part of the core (5) and cut into pieces the internal part which is white and tender (6).
Orecchiette with turnip greens
This way you have divided the leaves from the florets (7). Boil a large pot of salted water, when the water begins to boil, add the leaves (8), which require a longer cooking, and orecchiette (9) (if you use fresh orecchiette'll have to consider that the fresh pasta cooks in less time, so you'll have to add the orecchiette after about 5 minutes). Orecchiette will cook together with the leaves for approximately 10 minutes, consider that the vegetables should be crunchy and orecchiette.
Orecchiette with turnip greens
Meanwhile, prepare the sauce: Place a large pan on the fire (which will then contain the orecchiette) paid a round of oil (10), allow it to warm and add the chopped garlic (11) (alternatively you can put the whole garlic, leave flavor the oil and then remove it), let brown, turn off the heat and add the anchovies in oil so that melt (12).
Orecchiette with turnip greens

Conservation

Orecchiette with turnip tops can be stored in an airtight container in the refrigerator for a couple of days.
If you want to eat this delicious dish all year round you can freeze turnip: mondatele and allow to boil for 5 minutes, then drain well and allow to cool, then congelatele. When you want to prepare a dish of orecchiette with turnip greens put to boil before the orecchiette and then halfway through cooking, add the frozen peaks, then proceed as described in the recipe.
curiosity

The origin of orecchiette is a mystery, and there is no evidence that they have the birth. Some argue that the dried orecchiette durum wheat have been brought in Puglia by merchants from Provence, and which subsequently are then transformed into the first dish ruler of the local gastronomy, others attribute their birth to the Jewish culture, others argue that the shape of the ears is inspired to that of the roofs of the trulli.

SALTY CROISSANT WITH MORTADELLA AND RICOTTA

This is a simple recipe that will surprise your guests. Ideal for an aperitif or as a starter, has a very simple preparation and cooking very fast. Only care: let cool for at least 10 min the croissants!

Ingredients for 4 people:
1 puff pastry round ready (or prepare it yourself)
300g Ricotta
100g Mortadella
A pinch of coriander (if available)

Preheat the oven to 200 °
Whisk the ricotta with mortadella in a mixer
Prepare the pastry on a baking dish from oven and divide into 8 parts with a pizza wheel. Divide the dough into 8 strips that you got spreading it in the largest

Roll the strips until you obtain small croissant.

Bake for 15 min or until the dough will not be golden

Remove from the oven and let cool for 15 min

Enjoy!