Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 40 minuti |
Ingredients
| 350 g | pork meat |
| 300 mL | Sterilgarda whole milk |
| 1 tablespoon | celery (chopped) |
| 1 tablespoon | onions (chopped) |
| 1 tablespoon | carrots (chopped) |
| 1 | garlic clove |
| to taste | salt |
| to taste | extra virgin olive oil |
| 1/2 | spoons rice flour |
| to taste | prezzemolo |
Preparation
- To begin preparing the milk stew, pour a generous drizzle of extra virgin olive oil into a large pot. Then add a finely chopped celery, carrot and onion, which will form the aromatic base of the dish. If desired, you can add a whole clove of garlic to intensify the flavor, remembering however to remove it at the end of cooking the soffritto.
- Leave the vegetables to fry over low heat for a few minutes, stirring gently to prevent them from burning and allowing them to release their enveloping aroma.
- Cut the meat into medium-sized cubes and add them to the pot along with the aromatic soffritto. Raise the heat slightly and brown the meat, stirring frequently to seal in the juices and give it a nice browning on all sides.
- When the meat is about three-quarters cooked, pour the Sterilgarda whole milk, previously mixed with a little rice flour, into the pan, stirring carefully to avoid lumps forming.
- Lower the heat and continue cooking for another fifteen to twenty minutes, or until the milk has thickened, forming a cream of the desired consistency.
- Once the milk stew has reached the ideal creaminess, season with salt and pepper to taste. At the end of cooking, turn off the heat and, if desired, sprinkle the surface of the meat with chopped fresh parsley.
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
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