ITALIAN MEAT CASSEROLE

Equipment

Casserole

Oven

Stove

Stainless-steel frying pan (Never non-stick/teflon coated)

Ingredients:

Half/one a kilo of meat: chicken/mutton/buffalo/pork/duck/pigeon/quail (bataer) along with the bones. Choose joint bones for a good stock. If using chicken, ensure the skin is intact: use with skin.

Fermented vegetables (optional, but recommended) from your ferments: sauerkraut or other fermented vegetables (cabbage, cauliflower, Brussels sprouts, cucumbers, brocolli etc., if you have them ready)

Herbs to your taste: garlic, rosemary, bay leaves (tej patta), black pepper, mixed herbs, etc.

Vegetables: (options) red, green, yellow peppers (Simla mirch), small/baby onions, carrots, cauliflower florets, brocolli florets

Butter or ghee. Butter will taste better.

Salt: Himalayan or sea salt

Filtered water

Process:

Into the casserole, add the meat, fermented vegetables, herbs, salt and water completely covering the contents and just below the lid.

If using fermented vegetables (optional, but recommended) keep the filled casserole for a few hours for fermenting: 6-8 hours. Plan in advance. This step will enhance taste and improve digestion

Put the casserole into the oven at 140-160 degrees celsius/centigrade for 5-6 hours with the lid on

For serving, separate the meat and vegetables in the casserole from the stock/liquid. Serve the stock in cups and have the meat and vegetables on the side.

In a stainless-steel frying pan, add butter and keep on low heat.

Add the various available vegetables into the butter and cook well, yet keeping it slightly crunchy. Serve with the stock, meat and veggies.

Note: essentially this is another way of making meat stock. However, the difference is baking versus boiling.

Discount Up To 30% for New Members!