A recipe by Francesca: beef in in olive oil

18/01/2014 - Ingredients:

- 1kg beef
- 20 g of tuna bottarga "La Bottarga di Tonno Group"
- 4 cloves of garlic from Nubia
- 1/2 liter of Organic extra virgin olive oil "Adamo"
- 2 glasses of water
- Salt from Trapani
- 1 tablespoon bread crumbs
- 1 tbsp grated caciocavallo
- Chopped parsley

Articolo tratto da: Anne to London

Ingredients:

- 1kg beef
- 20 g of tuna bottarga "La Bottarga di Tonno Group"
- 4 cloves of garlic from Nubia
- 1/2 liter of Organic extra virgin olive oil "Adamo"
- 2 glasses of water
- Salt from Trapani
- 1 tablespoon bread crumbs
- 1 tbsp grated caciocavallo
- Chopped parsley

Lard the meat in four places with the bottarga and the garlic. Give the meat in a pot with 1/2 liter of olive oil and 2 glasses of water. Cook over low heat for 5-6 hours.

Allow to cool for 1 hour. On the ground, the gravy has formed. Drain the excess oil and add the parsley, the Caciocavallo and bread crumbs to the gravy.

Cut the meat into thick slices and serve with the sauce. Side dish: mashed potatoes or polenta.