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Pria de Manz (Beef stew)

Pria de Manz (Beef stew)

  • per 4 persone:

    Per lo spezzatino (pria de Manz)

    • 1 kg di muscolo di manzo
    • 300 gr di cipolle
    • 50 gr di burro
    • 50 gr di cucchiaio di farina
    • 1 dl di vino rosso
    • 1 mazzetto di salvia e rosmarino
      • olio extravergine di oliva
      • sale e pepe

Pria de Manz

Peel onions and chop, sauté with oil, add the diced meat which was previously browned in butter and oil, salt and pepper. 

Stir in the flour and bathe with red wine, let evaporate, add broth, cover and simmer over low heat for about 2 hours. 

Balote de griez

Bring the milk with a pinch of salt to a boil, add the semolina stirring constantly to avoid lumps. Cook 10 min while stirring.  

Cool the semolina to lukewarm and add egg and mix well. With moistened hands form small balls, roll in bread crumbs and fry in boiling oil. Serve as a side dish to the meat stew.  

 GOOD SERVED WITH: Trentino Doc Rebo



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