" . $titolo . "
Second courses recipes

Delicacies with olives

Bocconcini alle olive

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
1 lemon
White flour
1 cup of broth
1 glass of red wine
3 tbsp of extra virgin olive oil

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
Delicacies with olives

In the picture, Delicacies with olives

More recipes tagged with... meat beef olives easy recipe 

Tripe Milanese style
Tripe Milanese style
(Second courses)
Soak the beans into water for 12 hours. Drain them, put them in a pot with abundant water and boil. Take a pan and bro ...

Wild boar with apples
Wild boar with apples
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...

Milanese style cutlet – schnitzel
Milanese style cutlet – schnitzel
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...

Pigeons with chestnuts
Pigeons with chestnuts
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...

Milanese style sliced veal shank
Milanese style sliced veal shank
(Second courses)
In a frying pan slightly fry the onion with the butter, place the ossobuchi, lightly floured, let them brown on both sid ...

Suggested recipes

Choose from...

Italian regions and their recipes

Italian regions and their recipes