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How to make the stufato ("rustisciada"):
Coarsely
dice the various meats. Melt the butter and brown the garlic in a
casserole. Remove garlic when brown, and add the finely sliced onion.
When tender but not brown, add the meat and let it brown evenly. Add
half of the white wine and let reduce. Cook the stufato ("rustisciada")
for another 10 ins. Add the
liver and continue to baste with more white wine as the meats get dry.
Cook
for 3 more min. Add salt and pepper. Remove from heat and serve with
polenta.
Note:
TThis dish can also be prepared with any type of leftover meats.
Recipe courtesy of The Italian Trade Commission.
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