Calf's feet with saffron risotto Recipe

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Calf's feet with saffron risotto

Artist:	_	Yield:	4
Categories:	Italian, Meats, Rice & Grains, Risotto, Western European	Rating:	0
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Ingredients:

1		Onion, cubed finely
2		Galic Cloves, chopped
3	oz	Carotts, cubed small
3	oz	Celery, cubed small
2	oz	Leek, cubed small
4	slice	Calfs feet
		Salt
		Pepper
		Flour
2	oz	Butter
1	tbsp	Tomatoe Puree
1	cup	Wine , red
1	cup	Wine, white
2		Tomatoes, chopped
1 1/4	cup	Meat Broth, as needed
1/2		Lemon, peel grated
1/2	tsp	Caraway Seeds, chopped
2	tbsp	Parsley, chopped
2		Garlic cloves, pressed

Procedures:

1	1.season the calfsfeet, put in the flour and coat on both sides real good.
2	2.heat the butter and fry calfs feet brown on both sides.
3	3.add the onion and one garlic clove and saute a minute.
4	4.add the tomato paste and the wines and simmer to reduce some.
5	5.add the tomatoes;fill up with broth and cover and simmer for 1 ?hours.
6	6.add the grated lemon peel,caraway seeds,parsley and the rest of the garlic after 1 hour cooking time.
7	Serve with the saffron risotto by peter p.
8	Riesterer,tessiner kueche,geschichten und rezepte, 1993 translated by brigitte sealing cyberealm bbs watertown ny 315-786-112