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Recipe Brunelleschi's Peposo


Brunelleschi's Peposo

Recipe yeld 4 servings

Ingredients

1 Onion
1 Carrot
1 Rib Celery Great
7 Cloves Garlic
2 Lemon Peel
Some Rosemary Leaves
2 Bunches Sage
8 Tablespoons Extra-virgin Olive Oil
1 Bunch Thyme And Marjoram
800 G Beef Muscle
Malvasia Wine
1 Stock Cube
Pear Thighs
1 Lemon (yellow Peel)
1 Pinch Dried Basil
1 Pinch Of Fennel Seeds
1 Pinch Fine Spices
Plenty Of Ground Black Pepper
White Pepper
Black Pepper Grains
Green Pepper

Amount Per Serving Calories: 585


Method

Finely chop an onion, a carrot, a large rib of celery, 4 cloves of garlic, lemon peel 2 and leaves a nice sprig of rosemary and sage 2 strands of grass.
Put everything in a saucepan with a lid that can hold up well on steam, with 8 tablespoons extra-virgin olive oil mill and a sprig of thyme tied tightly and marjoram, herbs, fresh and pungent aroma.
Cook over low heat, stirring frequently covered pan with a wooden spoon, gently, in large spirals of the arm, so that the steaming (an hour) takes place uniformly, related to, mix, combine all vegetables and herbs in a single essence.
Then, raise a little 'the flame, leave the pan uncovered, and turns even more often, making sure to scrape the bottom as they form a little' of the crust.
Leave for 30-35 minutes more to brown the mince to shrink and brown a little '.
At this point, lies 800 g of muscle mince beef, cut into pieces on the well-fed, gently, over low heat, and be careful not to touch the bottom of the pan, and roast ch otherwise you will become roast slaughtered.
But has a hard, well covered saucepan, slowly dripping sap his precious, all to enrich and thicken the plot tasty, heat to a minimum, not to waste any fresh aroma n for exhalation (although the kitchen, you will hear, will saturate a grassy aroma, lightly toasted), n rostitura: cook so at least 30 minutes.
Begins to give his character now; stew must become Peposo.
Discover the pan, turn up the heat, sprayed with a full glass of Malvasia Niccolini's superb wine bi

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