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San Marino GP
Bollito with Vegetables
(it takes time but it is worth it)
3 lb beef suitable for boiling
8 cups water
3 pieces of marrow bone, 1 lb
6 young carrots, scraped and chopped
6 leeks, trimmed and washed well
6 white celery stalks, chopped
6 baby onions, peeled
10 oz Savoy cabbage
1 boneless chicken breast, cut into thin strips
Cut up the beef into slices and put it in a saucepan.
Cover with the water, and add the bones. Cover and bring
the water to a boil. Cook the meat over gentle heat for
about 2 hours. Add the carrots, leeks, celery, onions and
cabbage and cook for a further 30 minutes. Remove the meat
and vegetables from the stock. Discard the bones and
transfer the meat and vegetables to a large plate.
Degrease the stock. Add the chicken breast and return the
stock to a boil. Cook for 10 minutes. Add the meat and
vegetables and bring back to a boil. Serve.
Wine
Sangiovese not too pricey reasonable flavour makes me
think of springtime (!?)
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
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"This
has been a great season for Nelson Piquet, as he is now known,
and always has been."
Murray Walker
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