Maiale e finocchio alla Birra
ingredienti per due persone:
- 200 gr. di carne di maiale, tagliato a pezzettini grandi
- 2-3 finocchi di media grandezza
- 1 cipolla rossa o bianca di media grandezza
- 1 lattina di birra
- 3 cucchiai di olio extra vergine di oliva
- 1/2 cucchiaino di pepe nero
- 1/3 cucchiaino di pepe bianco
- 2 cucchiaini di origano
preparazione:
Tagliate il finocchio a julien, lavatelo ed asciugatelo per bene con un tovagliolo di carta. Affettate la cipolla a julien. Mettete l'olio sul fondo di un pentolino largo e mettetelo su fuoco vivace. Quando l'olio e ben riscaldato tufatevi dentro la carne di maiale, salate, aggiungete il pepe nero ed il pepe bianco e mescolate con il cucchiaio di legno. Cuocetela, mescolando ogni tanto fino a che diventa ben dorata. A questo punto aggiungete il finocchio e la cipolla. Abassate la fiamma. Soffriggeteli fino a che la cipolla si amorbidisce. Aggiungete l'origano, mescolate e aggiungete la birra.
Coprite il tegame con un coperchio e cuocete a fiama bassa fino a che la birra evapora quasi completamente. Togliete dal fuoco, dividete nei piatti da portata e servite immediatamente.
Pork, Fennel and Beer
Ingredients
100 gr. pork chops
2 medium size fennel bulbs
1 small red or white onion, sliced into julienne
1 glass (my glass was 330ml) of light beer (gluten-free beer, I buy it in the special gluten free diet store)
2-3 tbsp flour (gluten free version: white rice flour)
1 tsp salt
1/2 tsp ground black paper
1/3 tsp white paper
2 tsp dry oregano
extra virgin olive oil
This is the perfect dinner when you are in a hurry or just have no wish to stay too much in the kitchen:):)
Fill the bottom of a large saucepan with the oil and pour over medium heat.
Meanwhile put the flour into a large plate. Wash and slice the fennel bulbs. Roll each pork chop into the flour and put into the hot oil. Cook stirring occasionally until the meat chops are lightly brown. Roll the fennel slices into the flour too and add them into the saucepan. Add the onion, the salt, the black and white paper and the oregano, cook 2 more minutes until the onion is soft. Add the beer, reduce the heat at low, cover and cook stirring occasionally until the bear is almost evaporated. Serve warm.
The next time I'll try this with a chicken chops too!
2 medium size fennel bulbs
1 small red or white onion, sliced into julienne
1 glass (my glass was 330ml) of light beer (gluten-free beer, I buy it in the special gluten free diet store)
2-3 tbsp flour (gluten free version: white rice flour)
1 tsp salt
1/2 tsp ground black paper
1/3 tsp white paper
2 tsp dry oregano
extra virgin olive oil
This is the perfect dinner when you are in a hurry or just have no wish to stay too much in the kitchen:):)
Fill the bottom of a large saucepan with the oil and pour over medium heat.
Meanwhile put the flour into a large plate. Wash and slice the fennel bulbs. Roll each pork chop into the flour and put into the hot oil. Cook stirring occasionally until the meat chops are lightly brown. Roll the fennel slices into the flour too and add them into the saucepan. Add the onion, the salt, the black and white paper and the oregano, cook 2 more minutes until the onion is soft. Add the beer, reduce the heat at low, cover and cook stirring occasionally until the bear is almost evaporated. Serve warm.
The next time I'll try this with a chicken chops too!
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