the boiled or boiled, it I had spoken many years ago
here, was one of the first post of this small window into the world of flesh & C.
Because I had already written the procedure, the various cuts, and the difference between
broth and boiled and avoids repeated reference to any links the more curious. Coming to the point I wrote this post, just because they approach the holidays and the temperature drops (Or is flooded by rain or flooding of the Tiber :-)) the desire for meat is boiled to the top.
Underlying sure there is the family tradition, in fact I have always been accustomed to eating is the boiled the broth in the winter and not only but especially at this time. Instead relate to the public in the store, I discovered that many families do not prepare you almost never the less (or broth is used only as a remedy to the ills of the season) or even worse, you do not eat boiled meat.
In this regard, I want to mention other uses for those who did not like to eat boiled in the traditional way, or accompanied by Salsa Verde
0
Mustard between this suggestion: the
picchiapo ', or grind the boiled and seasoned to make us of
meatballs (a specialty) or, finally, a meat salad (there are several versions, this is my
).
What you see in the picture (a piece of bell-fed veal and beef pigeon) I've tasted lately with ease, or accopagnato a boiled potato and seasoned with extra virgin olive oil at home, if there was a bit 'of chopped fresh Prezzemolina above, was his death ...
