Stew of Veal with Polenta

STEW OF VEAL

Stew

Meat of Ragout 3,3 kg

Carrot 1 kg

Onion 1,7 kg

Celery 0,33 kg

I spoil 0,035 kg

Red pepper 0,7 kg

Leek 0,7 kg

Rosemary C/S

Red wine 1 Lts

Laurel 3 sheets

Soy sauce 0,3 lts

Mirim 0,6 lts

Broth of Vegetables 2 lts

Making:

- In a rondo to well strong fire, to mark the meat for all his sides (without anything of salt) and to withdraw to a receptacle with the juice that they have released.

- In the same rondo to put oil again and begin gilding the garlic in plates; then to add the rest of vegetables cut in dice of 1x1 cm; and with the spatula to be scraping the fund with help of the water that the vegetable sweats, and this way to recover the meat that had stuck.

- When the vegetable is well tossed in oil to incorporate the thyme and the laurel, the mirim and the soya and to reduce to the half; then the red wine and to reduce to a third part.

- And finally the broth and to cook until the meat is moved well. To rectify spices.

Polenta

2 liters Milk

300 grams Polenta

10 grams Parsley

1,5 grams Go out

0,5 grams Black Pepper

75 grams Butter

Making:

- To warm the milk with salt, pepper and parsley.

- When it starts to boil, incorporate the polenta in the shape of rain on the milk and not stop moving in circular form with the spatula.

- When the polenta absorbs all the milk and begins doing bubbles; to emulsify with the butter in dice and good fries.

- To place in a mold with role sulfurizado and to cool.

- Once I fry to withdraw of the mold and to cut of the wished form.

It is possible to warm in iron, frying pan, stove or microwave. Recipe of Chef Luciano Fasciolo in the Accademia of the Taste, with, Addor.net, Knorr.es, and Rana.it