A special Italian meal
October 5, 2008
INGREDIENTS:
500 g veal shoulder
5l water
50g celery
100 g carrots
50 g zucchini
50 g onions
1 bay leaf
1 bunch parsley
100g potatoes
100 g beans
50 g parsley
10g vinegar
50 g extra virgin olive ol
½ head of garlic
Salt, pepper, ice
PREPARATION:
Place the water, celeriac, onions, half the carrots, bay leaf, bunch of parsley and meat in a casserole dish. Bring to a boil, season, and simmer over a low heat for 3 hours. Chop and dice potatoes and boil in salted water. Do the same with the beans. Chop carrots and zucchini in narrow ribbons...
Make green sauce by mixing the ice, parsley, vinegar, garlic and oil in a blender.
Tear off pieces of meat by hand, add potatoes, beans, carrots and zucchini, season with salt, vinegar and oil. Serve, and garnish with the green sauce.