Today I’d like to suggest you a tasty recipe revisited by me. It seems that Napoleon’s personal chef prepared this stew the night before the battle of Marengo, where the French, despite some initial difficulties , managed to defeat the austrian enemies.
I absolutely consider this recipe a main course, not only because it is very tasty but also because it is presented in a very scenic way. Absolutely perfect for a dinner with your friends.
And now … LIGHT THE FIRES!
WEAR THE APRON, WASH YOUR HANDS…LET’S GET STARTED!
- put the oilIn a pan. When it will be hot, add the stew.
- As soon as the meat will begin to brown, put the grated onion.
- Then add a tablespoon of flour and stir.
- You can now pour the glass of white wine.
- As soon as the wine will be evaporated, add half a liter of broth or water.
- Now add the tomato sauce.
- At this point, after having boiled the rice in salted water, drain it and place it in a circular container.
- Turn over the bun on a plate and put the meat with the sauce in the center.
Et voila ! Enjoy your meal!
