John Myers
Contents
show
Alpîranî
For the leg discs:
- 4 Pc Parçeyên lingê goştê
- Meat seasoning own
- 2 Pc Pîvazên mezin
- 3 çerm Zirarê zeytê zêrîn
- 5 Pc Kulîlka sîr
- 2 Pc Gizêr
- 0,5 Pc Fenikê mezin
- 150 g Celeriac taze
- 1 Pc Leeks about 20-25 cm
- 2 Pc Kevokên sêlê
- Rosemary, thyme, sage
- Oregano,
Ji bo sosê:
- 2 çerm Pureya tomate
- 2 dl Şerabê sor
- 2 dl Parzûna pez
- 4 dl Bûka goştê tavilê
- 1 Qûtîk Tomatîkên kirêtkirî
- 1 Pc Each orange & lemon peel
- Pelên bayê, kulîlk
For the cremolata:
- 1,5 Pc Tenê çermê lîmonê
- 3 Pc Kulîlka sîr
- 1 çerm Basil
- 1 çerm Celery stalk leaves
Telîmata
amadekariyên:
- Season the leg slices, flour, peel the onions into cubes, peel the garlic, chop coarsely. Wash and prepare vegetables, cut into cubes. Wash herbs, shake dry, chop finely. Finely chop the chilli without removing the seeds.
Attach leg discs:
- Heat the oil in a frying pan or roasting pan. Fry the floured leg slices brown on both sides. Sauté the onions and garlic in it. Steam the vegetables for a moment. Add the tomato puree and fry everything right now. Deglaze with a little wine and allow to evaporate completely. Repeat this process 2-3 times. Add the rest of the wine, veal stock and beef stock, bring to the boil briefly, add diced tomatoes, spices, oranges and lemon zest pieces. Add leg slices - they must be almost covered with the sauce. Simmer on a low heat for approx. 60 minutes. Make a cooking test with a pointed rustling knife. Continue cooking if necessary.
The cremolata:
- Wash lemons, wipe dry, rub the yellow on the grater. Finely chop the garlic. Finely chop the basil and celery stalk leaves. Mix everything together.
Xizmet:
- Make a mirror with the sauce vegetables on a preheated plate, place 1 leg slice on top and garnish with cremolata. It was served with baked cauliflower. 1-2 glasses of Primitivo di Manduria from Apulia.
Kedî
Xizmet: 100gCalories: 125kcalKarbonhîdrat: 2.3gProteîn: 0.9gRûn: 10.8g
