Funghi e piselli x bollito in salsa verde -Mushrooms and peas x boiled in green sauce
Un contorno autunnale per giornate di temperatura mite. Ho preso degli champignon e li ho saltati in padella con aglio e acciughe ed ad essi ho aggiunto i piselli surgelati e cotto il tutto con parte del brodo in cui ha cotto la carne.
La carne era un pezzo di muscolo di scottona che ho lessato senza troppi problemi per avere un brodo saporito insieme a sedano carota e cipolla.
Poi sono passata al bagno verde o salsa verde.
Accomodato il bollito sulla salsa la cena è servita.
After six months of true drought, 4 months of undisputed realm of tomato and seasonal fruit related mushrooms return.
An autumn outline for mild temperature days. I took some champignons and jumped them in a pan with garlic and anchovies and to them I added the frozen peas and cooked it with part of the broth in which he cooked the meat.
The meat was a piece of skeleton muscle that I bled without too much trouble to have a tasty broth with carrot celery and onion.
Then I went to the green bath or green sauce.
I shred parsley, hard egg, capers, wet crumbs with vinegar and much oil Evo and that is the result.
The white sailboat in the center of the sauce is an advanced boiled egg to which other eggs will be added as a main dish for a quick snack in the next few days.
Accomodated boiled meat on the sauce, the dinner is served.
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