Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
To braise
How it's done
Meat
Heat a dash of oil in a frying pan. Salt the meat, dust with flour and brown for approx. 5 mins. per batch. Remove, reduce the heat. Wipe the cooking fat from the pan, add a little oil if necessary.
To braise
Sauté the onions, garlic, harissa and cinnamon for approx. 3 mins. Add the squash and cook briefly. Pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil. Reduce the heat, add the figs and meat, cover and braise over a low heat for approx. 1½ hrs., season.
| Serve with: | Polenta |
|---|
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