Fricandó with mushrooms and chopped almonds
6
rations15
minutes2
hours30
minutes451
kcal/ration0
minutes0
minutes2
hours45
minutesImmerse yourself in culinary tradition and enjoy the melodic rhythm of your kitchen with this fricandó recipe, perfect for delighting your senses. Get ready to combine the tenderness of thinly sliced veal with the deep flavor of mushrooms, all slow-cooked with an aromatic blend of herbs and a sophisticated touch of wine. As the flavors melt on your palate, let the selected music guide your movements, turning the cooking process into a truly immersive experience. The picada, a classic Catalan twist, intertwines toasted almonds, garlic and crackers that thicken the sauce and add an irresistible texture.
This recipe not only promises an exquisite dish, but also an exciting culinary journey that will allow you to explore the art of cooking while dancing to your favorite playlist. Get into the rhythm, delight in the aromas and create magic in your kitchen with this fricassee that is anxiously waiting to be the star of your table.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
800 gr Veal
Flour
- For the sofrito
1 onion
1 herb bouquet
50 gr mushrooms or other mushrooms
2 tomatoes
1 l Chicken broth (to cover)
1 bay leaf
1 Celery
Thyme
Parsley branch
250 ml rancio or white wine
- For the picada
10 almonds
2 garlic cloves
2 maria cookies
Pasos
- Heat the oil over medium-low heat and fry the floured meat until golden brown. After frying, transfer to a casserole dish and set aside.
- In a frying pan, combine the finely chopped onion, the crushed tomatoes, the senderuelas or negrilla and the tied bunch of herbs. Cook until the vegetables are well cooked.
- Add the wine to the sofrito to deglaze, cooking over medium heat until the alcohol has evaporated.
- Add the chicken broth to the sofrito and simmer for a few minutes to allow the flavors to blend well.
- Pass the sofrito mixture through a chinois (strainer) to obtain a fine texture and pour it over the meat reserved in the earthenware casserole. Add the senderuelas and enough broth to cover the meat.
- Cover the casserole and cook in a preheated oven at 150 °C for 1 hour and 30 minutes, or until the meat is tender. It is important to ensure that the meat is always covered with liquid to prevent it from drying out.
- Finishing with the mincing
- Grind the toasted almonds, the garlic cloves, and the crackers or carquinyolis to make the picada. Add it to the casserole, mix well and adjust seasoning with salt if necessary.
Notas
- The veal must be of excellent quality, preferably from a reputable butcher's shop. The brisket or off-the-shoulder are juicy cuts that, when slow-cooked, become incredibly tender. Be sure to ask your butcher to cut the meat into thin slices so that they cook evenly.
- When flouring the meat, be sure to remove excess flour by gently tapping each piece. This helps the meat to seal better without creating an overly thick coating that could cause a mushy finish. >
- The wine not only serves to deglaze the pan, but also adds a layer of complexity to the flavor of the stew. If you opt for the rancio wine, you will find yourself adding deep, slightly oxidized notes that contrast beautifully with the tenderness of the meat. The white wine, on the other hand, brings freshness and balanced acidity.
- The final step of adding the picada is vital to round out the flavors. The almonds add a toasted note and a smooth texture; the garlic intensifies the character of the dish, and the maria crackers or carquinyolis (depending on your choice) will add a subtle sweetness and help thicken the sauce slightly. It is important to add the mince towards the end so that its flavor remains present and is not lost during cooking.
Información nutricional (por ración)*
- Serving Size: 300g
- Total number of serves: 6
- Calories: 465kcal
- Carbohydrates: 11.13g
- Protein: 40.56g
- Fat: 29.68g
- Saturated Fat: 6.92g
- Cholesterol: 125mg
- Sodium: 561.66mg
- Potassium: 510mg
- Fiber: 1.14g
- Sugar: 4g