Veal stew in six perfumes
Instructions
Cut meat into small cubes, add salt and pepper.
Mince a clove of garlic, a bunch of parsley and basil, collect everything into a bowl, add the lemon juice and orange juice, grated rind of lime, cumin seeds, stir well, let marinate the veal for 2 hours turning occasionally.
In a saucepan heat oil and butter and saucepan for about 5 minutes the drained stew.
Stir frequently with a wooden spoon so that the meat will not stick to the bottom of the container.
Strain the marinade and pour over stew.
Cover and cook for 45 minutes, adding if necessary a bit of hot water.
Accompanying wines: Terlano Sauvignon DOC, Sauvignon Colli Bolognesi DOC, Sauvignon DOC Castel Del Monte.
