And here we are! usual place but new experiments to BBQ!
Apart from the usual sea of \u200b\u200bsuper-sausage croccherella ......
Pimm's usual ....
Simao this time we grappled with this spectacular turkey leg bone, expertly prepared by our butcher .... skin on one side and the other slices of bacon all held in place by skewers of wood. The meat had been served at the time of purchase, I had added only a few pieces of garlic during the cooking and kept "wet" the meat with a sprig of rosemary dipped in lambrusco.
I must say that I had never tasted this cut meat prepared and cooked in this way ... but the result is very tasty.
Here we see the piece successively is almost cooked and cut into 5 parts according to the skewers. The meat is very soft and very juicy!
below instead another experiment, calf's stomach! REALLY GOOD AND SOFT!
The meat was always prepared with the finely chopped pickled from the butcher, I had added the usual piece of garlic and a bit 'more of rosemary. During the continuous cooking to "wet" with the rosemary and Lambrusco!
In table caponata my mom! Provide for a super recipe ... will post the entire procedure.
THANK MY HELPER .... 10 AND PRAISE TO COOKING OF MEAT! WAS PERFECT!
BRAVO !!!!!
BRAVA AN EVEN FOR ME AS I wet and brush with MY Sprigs of rosemary!
BRAVA !!!!!
BRAVO !!!!!
BRAVA AN EVEN FOR ME AS I wet and brush with MY Sprigs of rosemary!
BRAVA !!!!!
