Authentic Italian recipes - Capretto Cacio e Uova
On Easter Eve make broth using the meat and the herbs; begin with cold water to cover and place the herbs in a gauze pouch so you can remove them easily when the broth is done (an hour or somewhat...
Keywords
- capretto cacio e uova
- Authentic Italian recipes
Ingredients
- 400 gr. breast of veal
- 500 gr. beef shank
- 400 gr. pig's tails (or lean pork)
- 400 gr. Neapolitan sausages
- 250 gr. Neapolitan salami
- Fresh parsley and thyme
- A sprig of rosemary and marjoram
- 1 teaspoon tomato paste
- 1 medium-sized onion
- 1.5 quarts water
- 2.5 kg. savoy cabbage
- 1/2 cup dry white wine
- Salt and pepper to taste
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