A traditional dish from Lombardy, from one generation to the next.
\nIngredients: A piece of good quality shoulder of approx. 2 kg, onions, garlic, and prepare a soup with acacia honey, some anchovy, extra virgin olive oil, salt and pepper.
\nProcedure: Cut the meat in three big pieces, cut away all the fat, season it with salt and pepper and brown it in a big pan. Separately fry the onions, garlic, the anchovies and 2 big spoons of acacia honey. Add the browned meat to the fried onions and add 4 litres of unsalted water and 1 litre of olive oil. Leave to cook for 3 to four hours. Once the cooking is finished, separate the meat from the sauce. The sauce needs to be cooked longer in order to reduce. This dish is served by cutting big slices of meat with a large amount of sauce<\/p>\n","protected":false},"excerpt":{"rendered":"
A traditional dish from Lombardy, from one generation to the next. Ingredients: A piece of good quality shoulder of approx. 2 kg, onions, garlic, and prepare a soup with acacia honey, some anchovy, extra virgin olive oil, salt and pepper. Procedure: Cut the meat in three big pieces, cut away all the fat, season it…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-1574","post","type-post","status-publish","format-standard","hentry","category-ricette-en"],"acf":[],"yoast_head":"\n