card / Beef braised in Barolo and cardoons flan Salve a tutti e Buon Natale! In questi giorni sono stata host, and then I have not given the best of me in the kitchen (!) but I wanted to finish 2009 with two recipes of Piedmont cuisine of the holidays: do not tell you the state of delirium besetting the kitchen when I finished these two dishes .. . had to be ready for CHIERIOGGI the same evening and I also had to leave ... but it was worth it! Good morning and Merry Christmas! In These Days I was a guest so I could not give the best of me in the kitchen (!) But let me conclude this year with two tipical recipes of Piedmont, my birth region: you can not imagine the state of delirium besetting the When I finished kitchen ... I Had to deliver the article to the CHIERIOGGI Same evening and start packing to leave ... But It Was Worth It! braised in Barolo / BEEF Braised in Barolo
Get your butcher to give the trust a piece of meat (beef or beef) to prepare the roast, put it in a container and pour a bottle of Barolo (maybe a good Nebbiolo), add an onion, a carrot, a piece of celery, all diced, a clove of garlic, 2 or 3 cloves, a cinnamon stick, a teaspoon peppercorns, a sprig of rosemary, a bay leaf. Let marinate at least overnight. After this time remove the meat from the marinade, Take the vegetables with a slotted spoon and place them in a pan with some oil. Meanwhile, brown the meat with oil and turning it over butter on each side. Add salt and pepper and add the vegetables and wine. Cook one hour (half an hour in a pressure cooker) then touched with a fork, it is quite tender. When cooked remove from the wine and let it cool then cut into slices. Pass the vegetables and place back in the sauce with a tablespoon of flour and a knob of butter. Let thicken and ask yourself the meat into slices making it warm up a bit. Arrange on each plate one or two slices of meat and cover with the sauce. Serve with mashed potatoes or polenta.
Put the beef (bottom round or chuck) in a big pot and cover with a bottle of Barolo (you can also use a good Nebbiolo or another good full bodied red wine!); add in an onion, a carrot, a celery stalk, all cut in pieces, a clove of garlic, a piece of cinnamom, one bay leaf, 2 or 3 whole cloves, one tbspoon of peppercorns, one branch of rosemary. Let the meat marinate for a whole night (12 hours at least). After this time remove the beef from the marinate, pick the vegetables with a skimmer and brown a little with some olive oil.. In the meantime brown the beef in oil and butter turning it over from all sides. Add in salt, pepper, the marinate and the vegetables. Let cook for an hour (half an hour in pressure cooker if you want). When the beef is cooked remove it from the pot, let it cool down then cut into slices. Pick the Vegs then again with a pass skimmer Them with a food mill, add in the sauce with Them in Some tbspoon of flour and butter and let thicken over low heat, put the slices of beef in the sauce and heat for a while. Arrange 1 or 2 slices of beef on Each plate and cover with the sauce. Serve with polenta or mashed potatoes.
CARD FLAN / FLAN CARDOONS
Clean up 300g of thistles (for 6-7 flan), remove the strands and cook in salted water and milk until they soften; when soft drain well, cut into cubes and brown in a frying pan with oil, a clove of garlic and half a sliced \u200b\u200bonion for 5-10 minutes. Prepare the white sauce with 2 tablespoons of flour and 40g of butter, toast, stirring for a few seconds until you have obtained a cream then add 600ml warm milk turning well to avoid lumps. Cook until it thickens, add salt and nutmeg. Whisk together the thistles and add the onion to the sauce, mix well. United 60g grated Parmesan, and two egg yolks. Beat the egg whites until stiff and add to mixture, stirring gently. Grease and flour the molds for the flan and fill two-thirds. Put them in a water bath in oven at 180 degrees for about 30 minutes. Check the area with the blade of a knife and if it is dry they are cooked. Upside down on a plate da portata e versate sopra un cucchiaio di fonduta o di bagna cauda. (Per la cottura dovreste provare una cottura normale... ho dovuto allungare il tempo di cottura perchè erano sempre troppo molli. Magari il bagnomaria li inumidiva troppo.)
Clean well 300gr of cardoons (or thistles!! don't really know which is the different), remove the filaments and cut in pieces; let them cook in salted water and milk until soften then drain well. Cut the cardoons into cubes and brown in a pan with oil, a clove of garlic and half onion cut in slices; cook for 5-10 minutes. Prepare a bechamel with 2 tbspoon of flour and 40gr of butter: cook briefly, stirring well until it becomes a cream; then add in 600ml of warm milk stirring very well to avoid lumps. Cook until it thickens, add salt and nutmeg. Blend the cardoons, add bechamel and mix well. Add 60gr of grated Parmesan and 2 yolks. Whip the egg whites and add in the compound mixing gently. Grease with butter and flour the molds for flan and fill them two thirds. Put them in the oven (180°) and bake in water bath for 30 minutes. Check the cooking with the blade of a knife: if it's dry the flan is cooked. Invert on a plate and pour with FONDUTA or BAGNA CAUDA. (now read the recipes on wikipedia, next time I'll give you mine!).
(baking in water bath I had to lenghten cooking time because flan were too soft: next time I'll try a normal cookin in the oven!!)
.JPG)
