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Peposo del Valdarno (ragoût au poivre du Valdarno)

  • Peposo del Valdarno (ragoût au poivre du Valdarno)

    Pour: 4 personnes
    Temps de cuisson: 90 minutes
    Calories: 370 calories par part
    Niveau de difficulté: 2 ou 3

    Ingrédients:
    1 kg de jarret de veau
    1 litre de vin rouge (Chianti)
    sel selon votre goût
    grains de poivre noir
    poivre moulu
    5 gousses d’ail non épluchées
    sauge
    romarin
    4 baies de genièvre
    1 oignon rouge
    1 carotte
    200 g de purée de tomates

    1. Mélangez le poivre moulu et le sel dans un petit bol. Hachez finement l'oignon et la carotte et mettez de côté.
    2. Coupez le jarret de veau en cubes pas trop petits.
    3. Roulez les cubes de viande dans le bol de poivre et de sel mélangés auparavant.
    4. Placez la viande dans une grande casserole avec les gousses d'ail non épluchées, la sauge et le romarin, environ 15 grains de poivre noir, les baies de genièvre, l'oignon, la carotte et la purée de tomates.
    5. Couvrez tous les ingrédients avec le vin rouge, faites cuire à feu vif et portez rapidement à ébullition.
    6. Réduisez ensuite le feu au minimum et laissez mijoter pendant 2 heures au moins, en vérifiant régulièrement le niveau du vin. Si le contenu de la casserole est trop sec, ajoutez progressivement quelques gouttes de vin supplémentaires.
    7. Remuez fréquemment pendant la cuisson.

    Télécharger la recette

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