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BOLLITO con SALSA VERDE
(Boiled Meats with Green Sauce)
Active Work Time 40 minutes; Total Prep Time 1hour
Serves 4
3 tablespoons olive oil
700 grams veal lion or chops
2 chicken thighs
1 small onion, finely chopped
3 celery stalks, finely chopped
4 carrots, finely chopped
6 cherry tomatoes, quartered
Water
1 vegetable stock cube
1. In large pot, heat oil over high heat 1 minute or until hot. Add veal and chicken;
braise until brown on all sides, about 15 minutes.
2. Dissolve vegetable stock cube in ½ liter hot water; set aside.
3. Add chopped vegetables to pot; turn.
4. Add vegetable stock; stir. Reduce heat to low; cover; cook 15 minutes or until meat is completely cooked and vegetable are very soft. (If using thick cuts of meat, increase cooking time accordingly.)
5. Remove meat from pot; cover with foil to keep warm.
6. Remove pot from heat. Using hand-held blender, puree vegetables; set aside to cool.
SAUCE
1 clove garlic
¼ cup fresh parsley
6 capers
3 green olives, pitted
3 small fresh sweet Gherkins
¼ cup raw pine nuts
¼ cup raw walnuts or hazel nuts
¼ cup lemon juice
¼ teaspoon salt
¼ teaspoon finely ground black pepper
1. Combine all ingredients in food processor; blend well.
2. Add cooled pureed vegetables; blend until completed mixed, until thick consistency.
3. Thinly slice veal; arrange with chicken thighs on serving plate. Spoon sauce over meat or serve along side.
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S.Agnello di Sorrento,Naples Italy |
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