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ARROSTO IN UMIDO

ROASTED STEW
​TYPICAL OF THE TUSCAN AREA

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 60 MIN          SERVINGS: 4          COST: MEDIUM
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4 SAUSAGES POSSIBLY WITHOUT FENNEL SEEDS

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12 PORK RIBS

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1/2 GUINEA-HEN (YOU CAN SUBSTITUTE WITH CHICKEN)

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1 CAN DICED TOMATOES

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1 CAN BLACK OLIVES

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1/2 CUP MARSALA WINE

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1/2 CUP WHITE WINE

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3 GARLIC CLOVES WITH THE SKIN

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SAGE

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL (TO COAT THE PAN)

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SALT TO TASTE

RECIPE

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IN A LARGE FLAT PAN, OVER HIGH HEAT, PLACE THE OLIVE OIL, GARLIC, SAGE, SAUSAGE, RIBS, HEN AND SALT

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LET THE MEAT BROWN VERY WELL ON ALL SIDES

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ADD THE MARSALA WINE AND COVER, LOWER THE FLAME TO MEDIUM- LOW. LET THE MEAT COOK, TURNING IT OCCASIONALLY) UNTIL THE WINE IS COMPLETELY EVAPORATED (20 TO 30 MINUTES)

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ADD THE WHITE WINE AND COVER. LET THE MEAT COOK, TURNING IT OCCASIONALLY) UNTIL THE WINE IS COMPLETELY EVAPORATED (20 TO 30 MINUTES)

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MAKE SURE THE MEAT IS BROWNING EVEN AFTER THE WINES ARE EVAPORATED

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ADD THE TOMATO AND STIR

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ADD THE OLIVES AND STIR

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COOK UNCOVERED UNTIL EVERYTHING HAS REDUCED

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THIS DISH IS VERY GOOD, MAYBE BETTER, IF YOU PREPARE IT THE DAY BEFORE AND HEAT IT THROW BEFORE SERVING. 
SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD. 


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  • recipes
    • NEWS
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    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES