Savor this delicate piece in spicy sauce. This tender and sometimes overlooked cut deserves to be cooked and then enjoyed for its true worth...
Peel, wash, and cut the carrots into small cubes. Trim the celery stalks, wash them, and cut them into small dice. Peel and slice the onions, peel and chop the garlic. Cut the pickles into slices or sticks.
Brown the leftover pieces in hot oil in a pot. Remove them and instead sauté the chopped onions and garlic for 3 minutes. Add the carrots, celery, and tomato pulp. Pour in the white wine, season with salt and pepper, and let simmer for 10 minutes.
Put the pieces back in the pot and let it cook for 30 to 35 minutes on low heat. Add the pickles 10 minutes before the end of cooking.
Sprinkle with washed and chopped parsley and serve hot with sweet potato or potato puree (which I made by cooking the potatoes with their skins and adding them at the same time as the pickles in the pot).
To finish, find me at: http://bellatrice.canalblog.com/
0 servings
6
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