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Good evening ... I am here to present this tasty recipe Rovato ... I love meat. ..!!!

This dish I have ever eaten at the restaurant but had not yet experienced and I have to say that it is truly delicious; the secret to tender meat is to use the priest's hat (the real one because you often trimmed other pieces) ..

Manzo oil

to

INGREDENTI:

1.5 kg of priest's hat;

a handful of salt;

1 NUT ;

a piece of celery, 1 carrot

;

5 anchovies;

3 cloves garlic 1 cup

EXTRA VIRGIN OLIVE OIL;

a glass of white wine;

100 gr of bread crumbs;

100 grams of CHEESE Grate;

1 teaspoon parsley;

PROCEEDINGS

- Council first, if they prepared for lunch to start the night before so the meat is more tender cut.

- Wash under running 'cold running water liquids meat put it in a tall, narrow pan adding enough water to cover meat, add a handful of salt, nuts, vegetables, 5 anchovies, 3 cloves garlic, olive oil and a glass of white wine glasses.

- Cook over medium heat and cover pan for 2 hours and left to rest overnight.

-A cold, remove the vegetables and the meat from the pan (the anchovies and garlic are consumed while leaving their saporin).

- Cut the meat into thick slices.

- Add the broth and the grated cheese and bread when you see the sauce thickens add the meat slices. Add to all (in the last minute of cooking), half a tablespoon of parsley.

- Serve hot with polenta and a side dish of mashed potatoes or spinach.

-Amber-