che mangiare di sfizioso domenica al tepore semiprimaverile campagnolo??? ..Gli spiedini di cinghiale sono una favolosa ricetta da fare sul barbeque con la carbonella, ma alternativamente8se piove) anche in forno o in padella..
ingredienti per 4 persone:
300 gr. di polpa di cinghiale - 200 gr. di rognone di maiale - 125 gr. di pancetta - 2 peperoni verdi - 1 melanzana piccola - 2 cipolle - 4 pomodori - 3 cucchiai d'olio - mezzo bicchiere d'olio - 1 cucchiaino di senape - 1 presa di basilico - sale - pepe.
Tagliate sia il cinghiale che il rognone in dadini di 2 cm. di lato. In una teglia larga, con una forchetta sbattete i 3 cucchiai d'olio con la senape e il basilico, adagiatevi dentro sia il cinghiale che il rognone, e rigirandoli spesso fateli marinare per almeno 1 ora. Nel frattempo tagliate la pancetta a fettine sottili, lavate i peperoni e tagliateli in pezzetti tutti equal, wash and cut eggplant into slices 1 cm thick., peel onions and cut into quarters, wash the tomatoes and cut them into 2 parts. When everything is ready, place metal skewers, alternating with a piece of wild boar, a piece of kidney, a belly, a pepper, a slice of eggplant, one quarter onion, tomatoes means put them at the beginning and end of skewer. Salt and pepper, brush with oil and place the skewers to roast on a grill with charcoal, hot, and cook for twenty minutes turning often. If you prefer you can also cook in the pan or the grill of the oven. If you make them in a pan instead of brushing the kebabs with oil, place the oil directly into the pan, and fry the kebabs well on all sides turning them often. In all three types of cooking time is twenty minutes ... and do not miss a beautiful and powerful wine intriguing from Berci on: DON TOTO 'SEAL OF THE BARON LUMIA .. Nero d'Avola 100% high barriques.È wine in a strong, impressive, determined, generous, intended to make its mark as the character, the founder of the house, which takes its name and the effigy of the label. The wine is elegant, complex, full-bodied flavor and color with aromas inconfondibili.L 'aging in oak barrels ever does not overpower the personality of Nero d'Avola.
ingredienti per 4 persone:
300 gr. di polpa di cinghiale - 200 gr. di rognone di maiale - 125 gr. di pancetta - 2 peperoni verdi - 1 melanzana piccola - 2 cipolle - 4 pomodori - 3 cucchiai d'olio - mezzo bicchiere d'olio - 1 cucchiaino di senape - 1 presa di basilico - sale - pepe.
Tagliate sia il cinghiale che il rognone in dadini di 2 cm. di lato. In una teglia larga, con una forchetta sbattete i 3 cucchiai d'olio con la senape e il basilico, adagiatevi dentro sia il cinghiale che il rognone, e rigirandoli spesso fateli marinare per almeno 1 ora. Nel frattempo tagliate la pancetta a fettine sottili, lavate i peperoni e tagliateli in pezzetti tutti equal, wash and cut eggplant into slices 1 cm thick., peel onions and cut into quarters, wash the tomatoes and cut them into 2 parts. When everything is ready, place metal skewers, alternating with a piece of wild boar, a piece of kidney, a belly, a pepper, a slice of eggplant, one quarter onion, tomatoes means put them at the beginning and end of skewer. Salt and pepper, brush with oil and place the skewers to roast on a grill with charcoal, hot, and cook for twenty minutes turning often. If you prefer you can also cook in the pan or the grill of the oven. If you make them in a pan instead of brushing the kebabs with oil, place the oil directly into the pan, and fry the kebabs well on all sides turning them often. In all three types of cooking time is twenty minutes ... and do not miss a beautiful and powerful wine intriguing from Berci on: DON TOTO 'SEAL OF THE BARON LUMIA .. Nero d'Avola 100% high barriques.È wine in a strong, impressive, determined, generous, intended to make its mark as the character, the founder of the house, which takes its name and the effigy of the label. The wine is elegant, complex, full-bodied flavor and color with aromas inconfondibili.L 'aging in oak barrels ever does not overpower the personality of Nero d'Avola.
Features of our choice: Alcohol: 13.5% vol.Capacità aging: up to 15 anniEpoca maximum enjoyment: 4 to 10 years.
Color: ruby \u200b\u200bred Nose: aromas of ripe fruit jams and a slight hint of vanilla and very enveloping coinvolgentiBocca: complex, balanced soft does not override the barrel. Wonderful aroma of cherry aftertaste sensation in serving temperature: 18/20 ° CAbbinamento: roast meats, cheese very tasty and aromatic
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