Pasticada
For the third time, for Tamara and Diana, to whom I promised a recipe!
Preparation steps
- The night before, separate the meat from the skin with a sharp knife (it is the part of the beef leg that is in the skin), then cut it and stick garlic sticks, dry bacon and cloves in the notches. Add salt and pepper.
- Place the meat in a bowl and pour the yeast and prosecco over it.
- Leave the meat in the marinade overnight.
- The next day, take out and drain the meat, then fry it on all sides to get the skin.
- Return the meat to the marinade, add the red onion, garlic, celery root, celery and parsley leaves, potatoes, tomatoes, carrots and a handful of washed plums.
- Cook for about 3 hours. Take out the meat, cut it into slices and strain the sauce.
- Return everything to the pan, add some more prunes and cook for another half an hour.
- Finally, caramelize 2-3 tablespoons of sugar until dark brown and add to the sauce and meat.
- Serve with gnocchi.
