social

The Mariconda (Donkey stew)

Written by admin. Posted in Meat of equidae

Cuisine Lombardia
Ingredients serves 4:
Donkey shoulder kg. 1
Onions gr. 60
Carrots gr. 60
Celery gr. 60
Dried mushrooms gr. 20
Extra virgin olive oil from Garda gr. 30
Butter gr. 40
Wheat flour “00” gr. 20
Cornmeal gr. 125
Lard gr. 50
Red wine from Valtellina cc. 120
Meat broth lt. 1
Garlic n. 1 clove
Cloves n. 2
Water ml. 500
Nutmeg to taste
Cinnamon to taste
Salt and pepper to taste

The Mariconda (Donkey stew)
PROCEDURE
Lard the meat with lard and garlic, tie it up and lightly flour it; roast in a casserole with oil and butter, till nicely brown; add the vegetables, the chopped dried mushrooms, deglaze with the wine, let evaporate and cover with stock; stew for about 4 hours.
Prepare the polenta bringing the salted water to a boil, toss the cornmeal in , a little at a time. Cook on a low heat for about 45 minutes, stirring from time to time. Spread the polenta on a greased surface, let it cool down, slice it and roast in a sauté-pan with oil.
When the meat is done keep it warm, sift the vegetables, thicken the sauce till creamy.
Slice the meat and lay it in a hot baking-dish, cover with its sauce and serve hot with polenta croutons.

Trackback from your site.

Leave a comment

ICIF - Italian Culinary Institute for Foreigners
P.zza Vittorio Emanuele II 10 - 14055 Costigliole d’Asti (AT) Italy - Tel: +39 0141 962171 - Fax: +39 0141 962993 - Email: social@icif.com - P.I. 06125450012