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Per il lesso:
Lessare separatamente la lingua e il cotechino.
Steccare la cipolla con i chiodi di garofano e la foglia di alloro.
In una pentola capiente portare a bollore 5 dl di acqua salata con la cipolla steccata, il pepe in grani, qualche rametto di prezzemolo, 2 carote, 1 costa di sedano e 1 pezzo di porro, quindi unire le carni di manzo e riprendere il bollore a fuoco vivo.
Schiumare eventuali impurità che si formano in superficie e abbassare la fiamma continuando la cottura per circa 2 ore.
Per il risotto:
Tostare il riso con poco olio, sfumare con poco vino, unire lo zafferano e portare a cottura con il brodo di manzo bollente.
Mantecare con il burro e il Parmigiano.
Cocktail in blu di Giacomo:
In uno shaker unire il gin, il succo di lime, le spezie e abbondante ghiaccio.
Agitare e filtrare in un calice colmo id ghiaccio. Completare con un topping di acqua tonica blu.
Riso e less
Sul cocuzzolo della montagna 03.01.2020, 19:45
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