Ostrich Neck
Ingredients:
| 8 pieces of ostrich
neck |
120
gr. each |
| Finely chopped onion |
100 gr. |
| Water |
500ml |
| Carrots in cubes |
150 gr. |
| Finely chopped
tomatoes |
150
gr. |
| Red wine |
50ml |
| Cherry |
100
ml |
| “Aceto balsamico di Modena” |
15 ml |
| Parsley |
10 gr. |
Salt, Pepper, "Bucatini"
pasta
|
|
|
 |
Coat the meat with flour. Saute the meat in olive oil in
a big saucepan. Add the onion, the carrots, the tomatoes,
the “aceto balsamico di Modena”, the water and stir well.
Simmer for 10-15 minutes until meat is tender. Add the wine
and cherry and simmer for a further 15-20 minutes until sauce
thickens. Remove pan from fire and add parsley. Served with
“Bucatini” pasta.
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