3 h
Type of dish: Meats
Temperature: Hot
Cuisine type: Italian cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Pork belly 0.286 kg
Table salt 3.571 g
Plain flour 0.054 kg
Onion 0.143 kg
Garlic, bulb 1.286 ud
Carrots 0.107 kg
Red wine 0.071 l
Ground white pepper 0.001 g
Bay leaf 0.001 g
Dried thyme leaves 0.001 g
Dried oregano 0.001 g
Brown stock 0.857 l
Tomato sauce 0.036 l
Onion 0.086 kg
Carrots 0.043 kg
Green leek 0.514 ud
Bones 0.257 kg
Red wine 0.043 l
Water 0.857 l
Elaboration
  • Make a brown stock.
  • Dice the bacon, sauté and set aside.
  • Remove the fat and nerves from the meat and chop into 4 cm cubes. Add salt and pepper to the meat and lightly flour. Sauté using the fat from the bacon and set aside.
  • Chop the onion and carrot into brunoise, then lightly sauté and add the meat. Allow it to sweat and add the red wine, then let reduce and add the brown stock until the pieces are covered. Leave to cook until the meat is very tender and the vegetables are soft.
  • Add the bacon and tomato sauce, then thicken if necessary by adding cornstarch and season with salt, thyme and marjoram.

HOW TO PLATE UP

Nutritional information (1 portion)
Fiber 12.07 g
Saturates 29.49 g
Monounsaturated fatty acids 38.28 g
Polyunsaturated fatty acids 7.92 g
Cholesterol 186.56 mg
Calcium 246.1 mg
Iron 9.27 mg
Zinc 9.93 mg
Vitamin A 1081.38 ug
Vitamin C 66.86 g
Folic acid 216.87 ug
Salt (Sodium) 948.97 mg
Sugars 22.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.