| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 1 |
|
Pig''s trotter; calf''s foot or |
|
|
; knuckle of bacon |
|
|
; (optional) |
| 1 |
|
Whole bulb of garlic; (or 13 cloves) |
| 4 |
tb |
Olive oil |
| 8 |
sl |
Milano salami; de-rinded and |
|
|
; chopped |
| 1 |
lg |
Celery stick; sliced |
| 2 |
|
Carrots; sliced |
| 1 |
|
Dried red chilli |
| 1/2 |
|
Onion; sliced |
| 450 |
g |
Braising veal; cubed (15 oz) |
| 1 |
|
397 gram can chopped tomatoes; sieved, or 500g |
|
|
; (1lb 2 oz jar) of |
|
|
; passata (14oz) |
| 300 |
ml |
Dry red wine; ( 1/2 pint) |
|
|
Beef stock; if necessary |
| 8 |
sl |
Ciabatta bread or baguette; toasted (8 to 10) |
|
|
Salt |
INSTRUCTIONS
If using a pig''s trotter, calf foot or knuckle, blanch it in boiling
salted water, for about 5 minutes.
Drain, leave to cool slightly, then, cut all the meat off the bone. Cut the
meat into thin, neat strips and set aside.
Finely chop five of the garlic cloves.
Heat the oil in a heavy-bottomed saucepan and add the chopped garlic,
salami, celery, carrots, chilli, onion and four whole garlic cloves.
Fry together slowly, stirring frequently, for about 10 minutes.
Add the strips of meat from the pig,s trotter, calf''s foot, or knuckle,
and the veal and stir everything together.
Pour over the tomatoes and mix again. Pour over the red wine and boil off
the alcohol, season with salt, cover and simmer slowly for 2-3 hours,
adding a little beef stock if the stew becomes dry.
Finely chop two more garlic cloves and stir them into the stew. Cut the
remaining garlic cloves in half and rub them all over the toasted bread
slices.
Place the bread slices in a large, warmed shallow serving bowl. Pour the
stew over the bread so that the bread soaks up lots of the juice.
Serve at once.
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