Have a nice weekend, dear readers!
For this weekend, I thought about a traditional italian recipe suitable for this winter days, the “Bollito“!
Let’s see how to prepare it, step by step.
Ingredients (4 people):
3 liters of water (102 oz)
1kg of beef meat suitable for cooking by boiling (in Italy we use Biancostato and Cappello del Prete) (359⁄32oz)
15gr of salt (0.5 oz)
2 celery stalks
1 sprig of laurel
2 sprigs of parsley
2 sprigs of thyme
1 dried clove
5 peppercorns (preferably pink peppercorns)
Prepare a main sprig, trying to tie each other sprigs, those of thyme, parsley and laurel.
In a deep pan, boil the main sprig, the peeled onion, the peeled carrot and the two celery stalks.
When the water boils, add the salt and the meat: in the first minutes the broth could form a solid “foam” which should be removed with a slotted spoon (see figure below).
Once “unfoamed” the broth, add the peppercorns and the dried clove.
Let everything boil for about three hours, covering the pan: the Bollito will be ready when the fork will come off very easily from the meat!
The Bollito can be stored in glass or plastic sealed jars, in the refrigerator for a maximum of 3 days. The broth can be stored in the same way and you can use it as a basis for the preparation of an excellent Risotto, soups, with meat Tortellini or simply consumed hot.
And the wine?
For the Bollito I thought about an Italian wine made from a native grape of South Tyrol, the Schiava.
I tried the Schiava 2013 by Melag.
Purple red in color and transparent, this wine has a quite soft character and it’s fresh, fruity and slightly tannic.
It’s a very simple wine, with aromas of fresh fruit such as strawberries and wild berries, which goes very well with Bollito, given its characteristics of freshness, acidity and light tannins.
And now, bon appetit!