Meat Madwoman of Nonna - II Sauces and Tips

Meat Madwoman of Nonna - II Sauces and Tips
ingredients:
2 pounds cooked lizard in the pressure cooker , or common pot½ liter of hot water, necessary , or
seasoning :
2 % by weight of meat or 2 tablespoons of salt (soup ) of shallow salt10 cloves garlic (garlic cored )
Sauce I:2 pounds of thinly sliced ​​onion or to taste2 pounds of tomatoes cut into slices without skin and seeds1 can ready sauce (optional )2 stalks celery, cut into thin slices2 leeks white part only cut into thin slices1 pinch of seasoning nonna1 teaspoon (tsp ) salt shallow1 spoon (soup ) of oregano1 spoon (soup ) of sugar shallow1 whole carrot serve to take the acidity or sugar½ cup corn oil1 cup finely chopped parsley with stems then put sauce ready1 cup ( tea) of chopped green onions , thinly rodelinhas , mix with salsa1 liter of hot water, put slowly in sauce2 bouillon tablet
How to prepare the Tomato Sauce :
Fry the onion with the celery and leek , until wilted .Add tomatoes , sauce ready the whole carrot, bouillon dissolved in a little water , let cook until they are well cooked , for at least one (1 ) hour , adding water gradually and slowly , not to be a downpour .When everything is well cooked add the oregano.Before serving add the parsley and chives

Dressing II :
100 grs . capers200 grs . chopped green olives250 grs . of crudely processed pickles (optional )2 cups ( tea) of chopped onion and chick2 cups (tea ) with the stem of parsley , chopped1 cup ( tea) of chopped chives1 or 2 cups ( tea) of raw red pepper diced1 can of tuna in oil or water drained1 cup of olive oil1 cup of vinegar

How to Prepare :
Season the meat , let it rest for 4-6 hours.
Fry the meat on all sides until golden , add the broth already dissolved in hot water .
Go slowly dripping hot water or even cooking .
Put hot water cover the pan , let cook for 40'minutos , or until it is cooked .You can cook in a pressure cooker for 20 ' to 30 ' minutes .
Open the pan , make sure that the meat cooked , if not add more hot water and return to heat for another 15'minutos .
Leave the meat to cool , then take the freezer for 20'minutos , thinly cut meat in cold or electric knife machine.If you do not have this feature , shred the meat . , Place on your chosen sauce.
Place the sliced ​​beef on a platter over raw sauce, mix well .Cover with plastic wrap , bring the refrigerator , then serve 6-12 hours.
Serve as a sandwich with french bread or bun.
If you serve with tomato sauce, put the meat before serving hot.

Spice of Nonna
ingredients:

1 spoon (soup ) or spicy paprika pepper1 spoon (soup ) or ( tsp) nutmeg1 spoon (soup ) of powdered ginger1 teaspoon (tsp ) ground cinnamon1 tablespoon (coffee ) ground cloves1 tablespoon (coffee ) crushed bay
How to Prepare :
Mix together and store in a tightly closed glass with screw cap , where there is no light and moisture, or place in small tightly closed weak .
When using in the first place only a hint of this spice .Then gradually increase the amount until you get used to it.
Put in pasta sauces , meats , chicken , fish , soups etc. .

Note :
tips :Save the recipe spice of nonna , to use in soups , meat , fish , chicken and others, the amount is a pinch . "That's a big secret . "Do not exceed the amount . Beware that it changes the flavor of your dish.
comment:
Sometimes when I travel inland and coastal, I realize that some people who prepare meats , poultry , fish , sauces , they put too much cumin . Salt and pepper or other spices .
Who cooks the food and seasons , must be very careful to dispense the right amount of seasoning.
Not the amount of spice that your dish will be well seasoned and the right dose.Remember that is not the " Your taste is at stake ."Are other people , including children and the elderly .