6,562 views
https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a second course of the Emilian Christmas. Let's see how to prepare the priest and cooked sauce of the past. Ingredients: 1.5 kg of priest, 1 carrot, 1 stick of celery, 1 white onion, 1 bay leaf, water; Mashed potatoes: 1 kg yellow potatoes, nutmeg, 200 g milk, 100 g butter, 30 g grated cheese, salt; Sauce: 3 carrots, 1 stick of celery, 1 golden onion, 1 red pepper, 1 yellow pepper, 1 large bunch of parsley, 20 g sugar, 50 g triple tomato paste, 30 g anchovies in oil, 40 g desalted capers, 125 ml white vinegar, salt, extra virgin olive oil Procedure: We can replace the priest, which is a cut of meat, with a zampone. Let's start with the preparation: we insert a plate upside down in the pot, on the bottom. We fill it with water, we immerse the priest and the herbs, celery, carrot, onion and a bay leaf. We cover, with the water still cold, we turn on the heat and we let it cook for 4-5 hours. Once cooked, we take it out and slice it, as if it were ham. For the sauce, in a pot, when cold, we put the vegetables in small pieces, the chopped parsley, the tomato paste, anchovies, desalted capers, white vinegar and sugar. We cover and let it cook, on a low heat, for 2 hours. For the mash, we boil the potatoes and mash them. In a pot, we heat the milk with the butter, the nutmeg powder and add the mashed potatoes. We add the grated parmesan and mix on the heat until we obtain the creamy consistency typical of mash. We serve the priest sliced on a bed of mash, with the cooked sauce on top.