Ingredients for 4 servings:
600 gr beef stew
100 gr black olives
2 carrots
1 onion
1 sprig of thyme
1 leaf of laurel
1 clove of garlic
Parsley
1 lemon
White flour
1 cup of broth
1 glass of red wine
3 tbsp of extra virgin olive oil
Pepper
Salt
Ready in: about 150 minutes
600 gr beef stew
100 gr black olives
2 carrots
1 onion
1 sprig of thyme
1 leaf of laurel
1 clove of garlic
Parsley
1 lemon
White flour
1 cup of broth
1 glass of red wine
3 tbsp of extra virgin olive oil
Pepper
Salt
Ready in: about 150 minutes
How to prepare the recipe: "Delicacies with olives":
Clean and wash vegetables and aromas. Chop separately onion and parsley, and cut carrot into rounds.
Wash the lemon and grate the zest. Peel and pound the garlic. Slightly flour the stew.
Slightly fry chopped onion into oil, add stew and brown at medium heat. Add carrots, laurel, thyme, garlic, lemon zest and stir.
Sprinkle with wine, let it evaporate, salt and pepper.
Cook at low heat covered with a lid for 2 hours, sprinkling every now and then with a tablespoon of broth.
Add olives and parsley, stir and cook for some minutes more.
Serve the “spezzatino” garnishing as you like (strips of raw carrots, rosemary, parsley).
Chef’s advices
I suggest to pair this dish with San Giovese di Romagna.
Type od dish: second course
Serve: 4 people
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: easy
Origin: Italy
Clean and wash vegetables and aromas. Chop separately onion and parsley, and cut carrot into rounds.
Wash the lemon and grate the zest. Peel and pound the garlic. Slightly flour the stew.
Slightly fry chopped onion into oil, add stew and brown at medium heat. Add carrots, laurel, thyme, garlic, lemon zest and stir.
Sprinkle with wine, let it evaporate, salt and pepper.
Cook at low heat covered with a lid for 2 hours, sprinkling every now and then with a tablespoon of broth.
Add olives and parsley, stir and cook for some minutes more.
Serve the “spezzatino” garnishing as you like (strips of raw carrots, rosemary, parsley).
Chef’s advices
I suggest to pair this dish with San Giovese di Romagna.
Type od dish: second course
Serve: 4 people
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: easy
Origin: Italy
In the picture, Delicacies with olives
Pigeons with chestnuts
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
Milanese style cutlet – schnitzel
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
Tripe Milanese style
(Second courses)
Soak the beans into water for 12 hours. Drain them, put them in a pot with abundant water and boil. Take a pan and bro ...
(Second courses)
Soak the beans into water for 12 hours. Drain them, put them in a pot with abundant water and boil. Take a pan and bro ...
Delicacies with olives
(Second courses)
Clean and wash vegetables and aromas. Chop separately onion and parsley, and cut carrot into rounds. Wash the lemon and ...
(Second courses)
Clean and wash vegetables and aromas. Chop separately onion and parsley, and cut carrot into rounds. Wash the lemon and ...
Wild boar with apples
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
