Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

1.Season the calfsfeet, put in the flour and coat on both sides real
good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add
the onion and one garlic clove and saute a minute. 4.Add the tomato
paste and the wines and simmer to reduce some. 5.Add the
tomatoes;fill up with broth and cover and simmer for 1 1/2 hours.
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. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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