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the Nero d'Avola

Today I present the dish prepared for Christmas Eve. It 'a long time I wanted to try it, because all these spices in the marinade in red wine and I really liked. The secret of a good pot roast is choosing the right touch of flesh, I have tried to explain to my butcher, but now I know what I should ask him. I must admit that the meat was very tender and the only flaw was the lack of a vein of fat inside that is essential not to make too dry the pot. Why you do this to the butcher, please!

I swear I tried to make the original recipe that includes the use Barolo, I did buy a bottle to my husband: Wow how much was it! We watched for 10 minutes before deciding that at this time of economic hardship for all of us is really in bad taste to spend those figures a touch of meat to marinate. We opted for a very good Nero d'Avola, who has done his duty without having the smell under the nose of a wine from € 15. What we drank at the table.

's your recipe.

Ingredients 2 kg of fish or beef walnut

100 g carrot 200 g onion 100 g

stalks of celery 5 bay leaves

5 foglie di salvia

1 rametto grande di rosmarino

5 grani di pepe nero

mezza stecca di cannella

5 chiodi di garofano

2 spicchi di aglio

50 g di burro

1 filo d’olio e.v.o.

1 litro circa di Nero d’Avola
1 manciata di farina senza glutine

Legate la carne con spago; lavare, mondare e tagliare grossolanamente le verdure.

In una ciotola capiente mettere sia la carne che il misto di verdure con tutte le spezie e l’aglio pelato e intero. La quantità di vino da usare varia perché se ne deve aggiungere fin tanto che il tutto non è coperto. Cover with a lid or plastic wrap and let marinate for 15 hours.

Past the best time to drain and dry the meat and brown it with butter and oil in a casserole after it has been salted out. This is an essential step because the crust that forms the seal that will make it softer fat in the meat. Brown all the contents of the bowl with the meat and cover everything with ¾ for the wine used for the maceration. Lower the heat and cook on low heat for just over 2 hours, turning meat occasionally. A brazing completed soon after she cut the meat rest for 15-20 minutes. Salting the cooking liquid nels and go to the wine and everything that's cooked in, creating a delicious creamy sauce. Thicken with a handful of flour. Serve hot.

Bon appetit!