Cantina Cobelli Bastia

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Braised Donkey

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It 'a mass of gastronomic elements that rotates back to cook a stew, then you never know whether this is a good stew or a roast, so much the Samigli. Grease and the right testicle donkey marinated in wine, superstition ascribed the power to excite sexually, as well as fragments of donkey skin placed in the cradle of the baby they would be freed from all fears in life.

In the years of the fifteenth and sixteenth centuries, when the myth of the tireless running Mantua Gonzaga horses - who won the race win anywhere influenzarano genetically pure blood of England - died when an animal was in force, to give immediate notice to the Marquis or Duke, making sure to send along with the fatal news, even the horse's skin, evidence of the event.

Well, there is no doubt that the finest cuts of meat and the horse does not end up being buried, but expertly prepared with the consumption of grooms farriers, jockeys and others who gravitate to the world of stables.

And to do that, it was an ass, beef or horse, came on stage the wine, mustard, polenta, vegetables, herbs and spices, from throughout time have certainly changed its connotation.

Serves 4-5 people:
Donkey meat 1 kg
Onions 2
2 bay leaves
Juniper 2 bache
2 tablespoons tomato sauce
Extra virgin olive
2 Cloves garlic
Salt and pepper

Cut the meat into cubes. Cut the garlic cloves into fillets and stuff them in small denominations practiced in the flesh.

Put the butter in a saucepan and vegetables have been chopped to gether with bacon, and fry for a few minutes, then add it to Caen and stirring frequently fry well, pour some hot ladle of water in which the extract has dissolved meat and tomato sauce.

Cover the pot and a very low heat, cook the meat, turning and basting occasionally, when necessary, with some ladleful of broth until cooked.

Halfway through cooking, salere and pepper to taste. To get a good pot roast is important that the flame is very low and that the meat is the focus for Almenno four hours.

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