Piedmontese ragout with vegetables and risotto

90 min
Type of dish: Main course, Meats, Rices, Vegetables
Temperature: Hot
Cuisine type: Italian cuisine
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.0 kg
Garlic, bulb 1.25 ud
Carrots 0.125 kg
Onion 0.125 kg
Leek 0.4 ud
White wine 0.05 l
Table salt 0.015 g
Olive oil 0.125 l
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 l
Carrots 0.375 kg
Pods 0.268 kg
Frozen peas 0.214 kg
Table salt 4.286 g
Olive oil 0.054 l
Elaboration

For this recipe, the following elaborations are needed:

METHOD

  • Flour the meat and season with salt and pepper and sauté.
  • Remove the excess fat and sauté the vegetables, add the meat and leave to sweat, pour over the white wine and leave to reduce, cover the meat with the stock. Let cook until the meat is tender and the vegetables are soft.
  • Season with salt and adjust the thickness if necessary,add the concassé tomato, cover and keep warm for service.

SET UP

  • Serve with risotto and vegetables.
Nutritional information (1 portion)
Fiber 26.92 g
Saturates 30.95 g
Monounsaturated fatty acids 53.59 g
Polyunsaturated fatty acids 10.22 g
Cholesterol 176.72 mg
Calcium 666.97 mg
Iron 13.33 mg
Zinc 9.89 mg
Vitamin A 2204.28 ug
Vitamin C 152.57 g
Folic acid 537.19 ug
Salt (Sodium) 1737.64 mg
Sugars 56.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.