Name: Tuna from Chianti
Yield: 0
Ingredients: Pork - 500 gram; Water - 500 Ml; Dry white wine - 375 Ml; Bay leaf - 4 PC.; Black pepper - 10 PC.; Salt - 1.5 tbsp; Olive oil - 1.5 tbsp

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Tuna from Chianti

1. Pork - 500 gram

2. Water - 500 Ml

3. Dry white wine - 375 Ml

4. Bay leaf - 4 PC.

5. Black pepper - 10 PC.

6. Salt - 1.5 tbsp

7. Olive oil - 1.5 tbsp

How to cook deliciously - Tuna from Chianti

1. Stage

Peel the meat from the fat and membranes, cut into large chunks, salt and leave in the refrigerator for two hours, covered with foil.

2. Stage

Bring wine with water, 2 bay leaves and 2 peppercorns to a boil. Gently lower the pieces of meat into it, bring to a boil and simmer on a very low heat under a lid for 4 hours. The meat will break up into fibers. Cool it completely in the broth.

1. Stage. Tuna from Chianti: Bring wine with water, 2 bay leaves and 2 peppercorns to a boil. Gently lower the pieces of meat into it, bring to a boil and simmer on a very low heat under a lid for 4 hours. The meat will break up into fibers. Cool it completely in the broth.

3. Stage

Take the meat out, wipe off the fat and leave to dry on a cutting board for an hour.

4. Stage

Then put the meat into sterile jars (or jars), adding the remaining peppercorns and bay leaf. Pour olive oil so that there are no voids. The oil should completely cover the meat. Cover tightly. The wine and olive oil are the main load in this dish, so they must necessarily be of good quality.

1. Stage. Tuna from Chianti: Then put the meat into sterile jars (or jars), adding the remaining peppercorns and bay leaf. Pour olive oil so that there are no voids. The oil should completely cover the meat. Cover tightly. The wine and olive oil are the main load in this dish, so they must necessarily be of good quality.

5. Stage

Keep the meat for at least 4 hours in the refrigerator. Endlessly delicious with wine and homemade bread! And why is this tuna from Chianti? Because there's no sea there!