Cefalù – Sicilian Norman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g round beef or lamb
- 0.5 ½ cup breadcrumbs
- 1 small egg (s)
Also:
- 4 carrot (s)
- 2 parsley root (s)
- 1 large onion (s)
- 5 medium potato (s)
- 1 bell pepper (s)
- 1 glass red wine
- 2 glasses vegetable juice
- 1 beetroot
- 2 cloves garlic)
- 1 tablespoon lemon oil
- salt and pepper
- 1 pinch (s) spice mix (couscous spice)
Print Recipe
Pin Recipe Instructions
- Knead a sausage meat from the mince, egg, a little salt, pepper and breadcrumbs. Roll the sausages out of the mass and cut off pieces. For the lazy: cut the cevapcici into pieces.
- Chop the onions.
- Fry the pieces of meat without oil. Add the onion and when the meat is well fried, stir everything. Currently chop and add carrots. If necessary, roast the pieces a little more with meat and onions. Add a glass of vegetable juice and red wine, deglaze the mixture and simmer on a low flame. Dice the parsley root and beetroot, add and let simmer. After about five minutes, add the diced potatoes. Dice the pepper and add it as well. Top up the stew with vegetable juice as needed. Press in two cloves of garlic. Add the lemon oil and stir. Let the stew rest a little over low heat / residual heat.
- Season the dish with salt, pepper and a little couscous seasoning.
- It is a hearty dish that is reminiscent of the rule of the Normans in the Mediterranean. Sicilian friends really knew how to surprise me with this unusual dish.
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