Peter Doig The White Canoe Poster

Brussels sprouts stew with artichokes, carrots and Borettane

Dear friends, what I propose today is a dish especially suited to cold weather that we have these days is gripping in its merciless grip. I do not know in other parts of the globe, but here in Milan is falling that God sends the first snow of 'years! Aarghh! The long cooking meat and vegetables and the smell of homemade bread with which accompanies it, make this an ideal delicacy to warm the stomach on a cold winter 's night. But what a beautiful image that I pulled out! There felt like crouch in front of a fireplace while enjoying your stew while the storm rages outside? And then we see immediately as you progress! Coming into the field formations!

serves 4 people consider a full second, almost a complete meal:
- 1 kg of veal (stew cuts, seafood and finest cuts)
- 4
Artichokes -
Carrots 150 g - 150 g onions Borettane
- 4
Potatoes - 1 l meat stock
- a sprig of fresh thyme
-
bay leaves - 2 cloves'
Garlic - 50 g butter
-
little flour - a glass of white wine
- Extra-virgin 'olive

I will not go back to explain how to prepare the artichokes, so I refer you to preparation of the Tuscan fried artichokes that have delighted yesterday. Prepare them as explained here and put them to soak in acidulated water (half a lemon to a quart and a half 's water will do) for several minutes until' proceed with the rest.

You can soak whole or already cut, as I did, in thin strips. Well. We are in the middle of 'work. No joke, not yet, but the most tedious part is gone. Now clean well borettane onions and carrots and leave them whole. In a skillet, melt the butter with a few tablespoons of 'the oil and saute' garlic. Add the onions, carrots and artichokes, rinsed by 'acid water and dried. Saute over high heat for a few minutes and remove from heat. Cut the veal into cubes, pat dry and dredge in flour and fry too 'them in butter with a few leaves of' bay. Pour over a high flame with white wine and add the fresh thyme. If all goes as planned, you should have before your eyes like a show:

Fermi

there with those ruddy hands! We have not finished yet! Ok, after gradient continue to cook for a few minutes, then submerge the whole with the broth and simmer over very low heat for at least one 'time, adding more liquid when necessary. When the broth is dry, and only then, you can taste the meat. If you want a creamy stew like mine, at this point add the potatoes cut into cubes (do not peel them before or they oxidize too) and continue to cook for an 'other half hour, adding at the end of the other vegetables have browned and a few tablespoons extra broth. In this way, when the calf is tender, artichokes and potatoes will form a delicious cream. For those who prefer the stew more 'solid' in which the vegetables are all beautiful and recognizable separate, you better add the potatoes and other vegetables almost at the end of cooking so that they will remain tense. Everything depends on the consistency you want to give your vegetables. I personally like the first option, beautiful vegetables cooked and creamy. De gustibus non est disputandum, said the ancient sages. In any case, when the meat is tender and vegetables to your taste, the stew is ready! Serve hot with slices of bread, even better if earthenware bowls to give a touch of rustic sound that the dish requires. And now, eat and enjoy it all!