Di: Luca Mogliazzi
Tagliare le verdure a julienne, trasferirle in una casseruola con il rosmarino, le bacche di ginepro e i chiodi di garofano, far rosolare il tutto mescolando di tanto in tanto, tenere da parte.
Asciugare le guancette con carta da cucina, salare e pepare e infarinare. Arrostirle con olio di semi in una casseruola a fiamma vivace fino a quando saranno uniformemente rosolate, sfumare con poco vino rosso.
Unire le verdure alle guancette, aggiungere il vino rosso e la sala arrosto.
Fare cuocere per circa un’ora a fuoco lento, a fine cottura la carne dovrà essere tenerissima e succosa.
Servire con della polenta.
Guancetta di manzo brasato al vino rosso
RSI Food 31.10.2022, 12:00
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