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Peposo del Valdarno (Pieprzny gulasz z Valdarno)

  • Peposo del Valdarno (Pieprzny gulasz z Valdarno)

    Liczba porcji: dla 4 osób
    Czas przygotowania: 90 minut
    Kalorie: 370/porcja
    Poziom trudności 2 na 3

    Składniki:
    1 kg udźca cielęcego
    1 litr czerwonego wina (Chianti)
    sól do smaku
    ziarna czarnego pieprzu
    mielony pieprz
    5 ząbków czosnku, nieobranego
    szałwia
    rozmaryn
    4 jagody jałowca
    1 czerwona cebula
    1 marchew
    200 g passaty pomidorowej

    1. W małej misce zmieszać mielony pieprz z solą. Drobno pokroić cebulę i marchew i odstawić na bok.
    2. Pokroić cielęcinę w niezbyt drobną kostkę.
    3. Kawałki mięsa obtoczyć we wcześniej przygotowanej soli z pieprzem.
    4. Włożyć mięso do rondla z nieobranym czosnkiem, szałwią, rozmarynem, około 15 ziarnami pieprzu czarnego, jagodami jałowca, cebulą, marchwią i passatą pomidorową.
    5. Zalać całość czerwonym winem, po czym postawić na dużym ogniu i szybko doprowadzić do wrzenia.
    6. Po doprowadzeniu do wrzenia zmniejszyć ogień do minimum, po czym gotować przez przynajmniej 2 godziny, od czasu do czasu sprawdzając poziom wina. Gdyby zawartość rondla robiła się zbyt sucha, stopniowo dodać troszkę więcej wina.
    7. Podczas gotowania często mieszać.

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