Tomato soup
38 recipes
Veal soup and topinambur
ingredients
servings
1
Beef brisket
150 oz
Jerusalem artichokes
50 oz
Oyster mushrooms
100 oz
Shallots
1 unit
Laurel
10 oz
Iodized salt
1 pinch
White sugar
to taste
Extra virgin olive oil
to taste
Grattini, egg pasta
40 oz
single courses from Italy
Veal soup and topinambur
Veal soup and topinambur
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tired of the usual pastry or minestrone? Let's have a taste of it!
preparation
step 1
Place in a pan filled with half cold water the calf (I picked the toast, weighed by raw) after well rinsing it and turn on the flame to high flame
step 2
After about fifteen minutes, remove with grease the surface grease. Lower the flame by placing it low. Never mix it throughout the recipe
step 3
Spent another ten minutes, put the shallot, salt, sugar and laurel. Cook for another forty minutes
step 4
Meanwhile, after rinsing the vegetables, cut the mushrooms and slices into the topinambur
step 5
Feel if the meat is tender with a fork. Take it out of heat, put pastin and topinambur, cook for about 8 minutes. At the last minute, insert the mushrooms.
step 6
Meanwhile, pull the meat away from excess fat. Serve in a bowl with a round of extra virgin olive oil (I put a chili oil). Enjoy your meal!
