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Lacerto al glacé recipe from of 14-01-2008 [Updated on 24-05-2016]
Lacerto al glacé or glazed lacerto is a typical Neapolitan recipe. I did it for the first time during the Christmas holidays, and it was a hit. It's a kind of roast beef and it's really good;)
The traditional cut for these recipes is the "lacerto", which corresponds to the girello or magatello from other areas of Italy. The glaze instead consists of a preparation based on carrots, onion and celery.
How to make Lacerto al glacé
In a very large pot, brown the bacon in a little oil.
Add chopped carrots, onion and celery to the bacon, mix and cook for about 5 minutes.
Now add the meat by placing it in the center of the pan, cover it with butter curls and a little pepper.
Brown the meat for 5 minutes on each side over high heat. As soon as the piece of fragment is golden, deglaze with white wine.
Finally add the cherry tomatoes, and cover half of its height with the hot broth.
Cook the meat in glacé indoors over low heat for about 2 hours, turning it occasionally and adding a little water if it tends to dry out too much.
When cooked, arrange the meat on a serving dish and cut into slices.
Cover everything with the sauce obtained and serve the glazed fragment on the table.