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A zeraria
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3 kg meat of steer
Calf’s head, knee or pig’s foot
2 bags of saffron
1 stock cube for glaze
orange leaves
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Put the meat in a big pot full of water and leave to boil for at least 3 hours.
Take the orange leaves, wash them, dry them , cut them in half and put them on the plates. Remove the meat from the pot and add the saffron, to give the glaze a nice colour . Cut the meat in to little pieces and put one on each orange leaf. Now add a stock cube for the glaze. Filter the broth with a strainer covered by a napkin. Now distribute the broth on each plate until the liquid covers half meat and the orange leaf and leave cool. When the glaze is formed serve with a lot of pepper.
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