Doctor Gianluca Ghilardi , nutritionist biologist, shows us a simple and tasty recipe for festive lunches.
At Christmas, even after abundant first courses, there is always some space left for a delicious second course . Alternatively, if you prefer to respect family traditions, this recipe can be a simple and tasty alternative to the classic post dinner lunches.
For the Braised:
- 500-1kg of priest's hat
- Red wine to taste
- Red potato
- Bay leaf, and roast spices
Put a drizzle of oil in the pan and when it is hot, place the priest's hat and brown it on all sides for a few minutes.
Once browned, pour the red wine up to halfway and complete with water or broth to cover the braised meat. Cook for about two hours over low heat. Cut the braised meat from cold and blend the remaining sauce to form a cream that will accompany our second course of meat.
In the meantime, clean the broccoli , blanch them in water and once drained, brown them in a pan with oil , garlic and capers to flavor. Add salt if necessary.
Enjoy lunch with multiple favorites ... bon appetit!