燉牛膝的美味原理
似乎起源於19世紀倫巴迪的農家廚房，且向來受義大利各地喜愛，更是米蘭的經典佳餚，在傳統上配合番紅花燉飯，組成了美味「單盤全餐」
這道料理是用長時間燉煮讓堅硬的肉質變得非常柔軟，且用胡蘿蔔、洋蔥、西芹、葡萄酒與高湯一同燉煮，在最後所有的湯汁會成為滑絲的醬汁。
牛膝吃法精隨在於用小湯匙享用美味的骨隨。
這次我們使用不會出錯的烹調手法，創造出美味的滷湯，展現出這道食譜傳統的本色醬汁。
首先我們必須用大量的芳香食材提升高湯的風味，再用烤箱悶煮。不僅簡單且鍋裡的水分會自然的蒸發到剛好的分量，最後最後我們拌入格雷莫拉塔醬。
內容目錄
準備食材
- 小牛膝–6塊 每塊約4公分厚
- 橄欖油–100c.c
- 不甜的白酒–150c.c
- 洋蔥– 2顆 切丁
- 胡蘿蔔–2條 削皮切丁
- 西芹– 2支 切丁
- 大蒜– 6瓣
- 雞高湯– 500c.c
- 番茄罐頭–1罐(約410g)
- 月桂葉–2片
- 格雷莫拉塔醬
- 平葉巴西里–2株 去梗 葉子切末
- 大蒜– 3瓣 切末
- 檸檬皮–1顆
作法
- 預熱烤箱165度，放烤架置中層。牛膝放入容器走水15分鐘，之後濾乾再用廚房紙巾把水分擦乾。
- 拿鑄鐵鍋倒入少許橄欖油加熱至有點油煙，放入一半的牛膝煎上色約需8分鐘左右取出一旁，再放入少許橄欖油把剩下牛膝煎上色。
- 煎完關火倒入一半的白酒把底部焦香物質刮起，倒入牛膝的容器中。
- 鑄鐵鍋在上爐台，加入橄欖油加熱至有油紋，把胡蘿蔔、西洋芹、洋蔥加入炒上色，再加入蒜末翻炒1分鐘，加入高湯、番茄丁、月桂葉和剩下的白酒。
- 把牛膝和汁全部倒回鍋中，蓋上鍋蓋但是留小縫，放入預熱好的烤箱兩小時，直到軟嫩可以用叉子輕鬆穿過，但是肉要依附在骨頭上。
- 製作格雷莫拉塔醬，把所有材料混一起。鑄鐵鍋移出，把月桂葉挑出，加入一半的格雷莫拉塔醬，拌入悶煮湯汁，用鹽巴胡椒調味，靜置5分鐘。
- 把牛膝盛盤，淋上醬汁，在撒上剩餘格雷莫拉塔醬，完成!!!!
相關參考影片
總結和想法
食譜和影片的做法看完後，思考一下把步驟理解好下去操作，作法大同小異，這道菜真的會出乎意料的好吃，很適合做給親朋好友吃，絕對會嚇一大跳，因為這個在家庭的餐桌上真的很難出現。
事實上他做法也是非常簡單，就是燉肉，請各位一定要試試看，這會讓你的除役在義大利這塊有大幅度的上升唷。
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