Andrea Ribaldone and delights us with fracosta beef, wine, recipes, The test of the cook
With new recipes in The test of the cook today, 18 December 2019, we have a new dish to taste, the recipe of Andrea Ribaldone of fracosta of beef with red wine, a piece of meat delicious done before marinate to pieces and then cooked. Andrea Ribaldone in The proof of the cook serves the beef in red wine accompanied with a cream of celeriac and completing with the cabbage romanesco grated raw. Always follow the advice of Ribaldone to The test and cook today in the kitchen on Rai 1 has shown us another method of cooking to obtain a meat, excellent wine red. Don't miss the other recipes in tv, the recipes of Andrea Ribaldone and not only.
Ingredients fracosta beef in red wine with La prova del cuoco: 800 g fracosta beef, 1 l primitivo di manduria (red wine), 1 carrot, 1 onion, 1 celery, 100 ml milk, 1 broccoli romanesco, water, olive oil, salt
Preparation fracosta of beef with red wine Ribaldone: cut the meat in chunks and put in a bowl, cover with the red wine and let marinate for minimum 3 hours, better if overnight. Meanwhile, in a pan we sauté the chopped carrot and onion with a drizzle of olive oil, add the marinated meat with the wine from the marinade, let simmer 2 hours.
Peliamo the celeriac, cut it into cubes, put it to cook in the mixture of water and milk with a pinch of salt, let cook about 30 minutes, it should be soft meat. Shake to dip the celeriac cooked, we obtain a puree. Serve the meat with the gravy, add the mashed celeriac and cabbage romanesco grated raw.
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