Meat the Mad Nonna - II Sauces and Tips

Meat the Mad Nonna - II Sauces and Tips

ingredients:

2 pounds cooked lizard in the pressure cooker, or common pot
½ liter of hot water, necessary, or

seasonings:

2% by weight of meat or 2 tablespoons of salt (soup) shallow salt
10 cloves garlic (garlic cored)
Option I:

I Sauce:

2 pounds of thinly sliced ​​onion or to taste
2 pounds of tomatoes cut into slices without skin and seeds
1 can of ready sauce (optional)
2 stalks celery, cut into thin slices
2 leeks white part only cut into thin slices
1 pinch of spice of nonna
1 teaspoon (tsp) of shallow salt
1 spoon (soup) of oregano
1 spoon (soup) of sugar shallow
1 whole carrot serves to take the acidity or sugar
½ cup corn oil
1 cup finely chopped parsley with stems then put the sauce ready
1 cup (tea) of chopped green onions, thinly rodelinhas, mix with salsa
1 liter of hot water, put the sauce slowly
2 tablets of broth

How to prepare the Tomato Sauce:

Fry the onion with the celery and leeks 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


II Sauce:

100 grs. capers
200 grs. green olives chopped
250 grs. pickes of processed coarsely (optional)
2 cups (tea) and chopped onion girl
2 cups (tea) with the stem of parsley, chopped
1 cup (tea) of chopped chives
1 or 2 cups (tea) of raw red pepper diced
1 can of tuna in oil or water drained
1 cup of olive oil
1 cup of vinegar


How to Prepare:

Tempering the meat, allow to stand for 4 to 6 hours.

Fry the meat on all sides until golden, then add the broth already dissolved in hot water.

Go slowly dripping hot water or even cook.

Put hot water cover the pan, let cook for 40'minutos, or until the meat is cooked.
You can cook in pressure cooker for 20 'to 30' minutes.
Leave the pan to cool before opening
Open the pot, make sure the meat cooked this, if not add more hot water and return to heat for another 15'minutos.

Let the meat cool, then take the freezer for 20'minutos, thinly cut meat with electric knife or utility knife.
If you do not have this feature, shred the meat., Place on your chosen sauce.

Place the sliced ​​beef on a platter over the 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 serving with tomato sauce, put the meat before serving hot.


Spice of Nonna

ingredients:


1 spoon (soup) spicy paprika or black pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) crushed bay

How to Prepare:

Mix everything 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 the first time only put a pinch of this spice.
Then gradually increase the amount until you get used to it.

Place in pasta sauces, meats, poultry, 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 is 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 spices, should be very careful to dispense the right amount of seasoning.

It is 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.
And for dessert do not overdo the sugar.