Chianina with saffron like our grandparents were used to

 In Recipes

Take a big piece of Chianina IGP (the white giant of Tuscany) topside of at least three pounds. Insert in small holes chopped garlic, bacon, pork, salt, pepper and lemon zest. The holes should be about ten. It binds with string like a homemade sausage.

Take a pan, put olive oil, garlic, onion, carrot and celery finely chopped. Add meat and cook on low heat, after 10-15 minutes add a glass of red wine and let it partially  evaporate. Add 500 grams tomatoes, put the lid and cook slowly.

When the meat is almost cooked add 0.10 grams of saffron in an half a glass of water put in infusion one hour before. Meat, if well cooked and excellent quality, will be very tender. Cut into slices about an inch thick and serve with sauce cooking.

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