INGREDIENTS
- Vegetable salad:
- – Chickpeas and kidney beans.
- – Salt to style.
- – Lemon juice 1 unit.
- – Parsley leaves 1 cup.
- – Tomates 3 unid.
- – Garlic 1 clove.
- – Olive oil 100 cc.
- Polenta:
- – Water 1 L.
- – Butter 2 tbsp.
- – Polenta 250 g.
- – Grated parmesan cheese 50 g.
- Sautéed mushrooms:
- – Mushrooms 1 tray.
- – Parsley 1 handful.
- – Grated provoleta cheese.
- – 900 g of beef in 4 x 4 cubes.
- – 2 carrots in wheel items.
- – 2 potatoes in items.
- – 1 cup of crushed tomato.
- – 1 cup of meat broth (can be utilized with greens).
- – 2 tablespoons of olive oil.
- – 1 onion in giant cubes.
- – Crimson bell pepper in giant cubes.
- – 2 cloves of garlic, chopped.
- – 1 cup of peas goes final on the plate.
- – 3/4 cup of water.
- – Rosemary and thyme to style.
- – Salt and freshly floor pepper to style.
MEAT WITH SAUCE, GRILLED POLENTA AND LEGUME SALAD spectacular heat dish on wet days with numerous greens, legumes and extra! .
PROCEDURE:
1. Warmth the oil in a pot.
2. Add the chopped onion and garlic and sauté till the onion is clear.
3. Add the meat and await it to brown barely, stirring often.
4. Add the can of tomato, the broth and season with salt and pepper. Stir, add the herbs and canopy the pot.
5. In a typical pot, decrease the warmth and prepare dinner for 90 minutes, checking to verify the stew doesn’t run out of liquid. If needed, add water or broth.
6. Add the carrot and potato and prepare dinner for 30 extra minutes. To plate, add the peas.
7. In a pot with a liter of boiling salted water, add the polenta and whisk repeatedly in order that lumps don’t type.
8. Prepare dinner at most warmth.
9. When it begins to thicken, carry the warmth to low, add the butter and grated cheese. Mingle. As soon as the polenta opens, take away from the warmth.
10. For the filling, sauté mushrooms with olive oil and garlic, take away from warmth and add chopped parsley.
11. To assemble, pour half of the polenta right into a refractory dish greased with butter, degree the floor with a spatula or the again of a spoon after which add the mushrooms. Lastly, grate the provoleta cheese and canopy with the remainder of the polenta. Stage the floor once more.
12. Reserve within the fridge.
13. As soon as the polenta is chilly, unmold it and reduce it into strips roughly 2 fingers huge.
14. In a scorching frying pan with olive oil, brown the polenta strips on each side.
