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
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