Il nostro olio extra vergine di oliva è stato scelto tra i vincitori del prestigioso concorso Leone d'oro
Oil EVO cultival Coratina flavored with rosemary.
Here is our proposal on its use: red meat, plums and chestnuts!
Unlike the other proposals this recipe is a little longer and also less light than the others, but it is worth it!
We suggest to prepare it for a beautiful autumn/winter Sunday!
Ingredients
x 4 people:
500gr of veal meat
500gr of pork meat
100gr dried plums
100gr chestnuts
2 bay leaves
½ celery coast
1 carrot
1 onion
½ glass of white wine
½ glass of water
salt q.b.
2 tablespoons (30gr) of EVO oil cultivar coratin
2 tablespoons (30gr) of spicy EVO oil with rosemary
Procedure
Cut the carrots, celery and onion into cubes and brown well with two tablespoons of olive oil in a high pot. Add the veal and pork previously cut into large cubes and leave to brown over high heat for a few minutes. Blend with white wine. Add bay leaf, chestnuts and plums, mix and lower the heat to a minimum. Add half a glass of water and salt to taste. Cover and cook over low heat for a couple of hours, until the meat is tender. Finish cooking by adding two tablespoons of olive oil flavored with rosemary. Let cool slightly, call friends or family and enjoy in company!Image Gallery
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