Cold food
Cold food is a delicacy that, although it may seem unusual, brings an explosion of flavors and textures worth exploring. This recipe, which transforms the banality of stew into a complex culinary experience, will open new horizons on how to savor meat and vegetables. In this guide, we will walk through the preparation process step by step, providing useful tips and details to help you achieve a perfect result.
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 20 minutes
- Servings: 4
Necessary Ingredients
- 200 g meat (pork, rabbit, game, or tongue)
- 1 kg onion (plenty, for a rich texture)
- 150 g olives (preferably green or black, to taste)
- 200 ml tomato juice (tomato paste or broth)
- 150 ml dry white wine (choose a quality wine that adds flavor)
- 5-6 peppercorns (for a flavorful taste)
- 1-2 bay leaves (for an extra aroma)
- Salt (to taste)
- Olive oil (or another vegetable oil for sautéing)
A Brief History of Cold Food
Cold food is a culinary tradition found in many cultures, with deep roots in gastronomic history. It allows flavors to develop and blend, providing a unique tasting experience. Served cold, it becomes an excellent option for summer meals or picnics, being easy to transport and enjoy.
Step by Step to Perfect Cold Food
1. Preparing the Ingredients
Start by peeling and slicing the onion thinly. This will become the flavorful base of our dish. If you opt for game meat, ensure it is well cleaned and cut into suitable cubes.
2. Sautéing the Onion
In a large skillet or deep pot, add 3-4 tablespoons of olive oil and heat over medium heat. Add the sliced onion, a pinch of salt, and stir. The onion will begin to soften and become translucent. This process takes about 10-15 minutes, so be patient! It is essential to stir it occasionally to prevent it from sticking to the bottom of the pan.
3. Adding the Wine and Meat
Once the onion has a translucent consistency, add the white wine. This will add depth of flavor and help deglaze the pan. Allow it to simmer for a few minutes, then add the meat. At this point, add the peppercorns as well. Cover with a lid and let it simmer on low heat, stirring occasionally.
4. Slow Cooking
After about 30 minutes, check the consistency of the meat. If necessary, add a little more wine or water to maintain a moist texture. When the meat is almost cooked, add the tomato paste, olives, and bay leaves. Stir well and let it simmer on low heat for another 15-20 minutes, or until the oil begins to separate. This is the ideal time to check the taste and adjust the salt.
5. Cooling and Serving
Once the dish is ready, let it cool to room temperature. Then, transfer it to a bowl and place it in the refrigerator for a few hours or, ideally, overnight. This step is crucial as the flavors will intensify as the food cools.
Serving
Cold food is served with slices of lemon and fresh herbs, such as parsley or dill. This contrast of flavors will add an extra freshness.
Tips and Variations
1. Try other types of meat: Experiment with duck or turkey for a lighter option.
2. Add vegetables: Carrots or bell peppers can be added to enrich the dish.
3. Use fresh herbs: Garlic or thyme can add an extra flavor.
Nutritional Benefits
This recipe is rich in protein, due to the meat, and contains fiber from the onion and olives. Additionally, the white wine adds antioxidants, and the use of olive oil contributes to cardiovascular health.
Frequently Asked Questions
- Can I use other types of wine? Yes, any dry white wine will work, but choose one that you enjoy drinking, as the flavor will be present in the dish.
- Is it necessary to cool the food? Yes, cooling allows the flavors to develop, and the dish becomes much tastier.
- How long can it be stored? Cold food can be stored in the refrigerator for up to 3 days.
Ideal Pairings
This cold dish pairs wonderfully with a simple green salad or a side of mashed potatoes. Additionally, a bottle of white wine would be the perfect choice to complement the meal.
In conclusion, cold food is a recipe that not only surprises with its flavors but also offers a refined culinary experience. Try it and let yourself be amazed by its delicious taste!
The onion is sautéed in oil with white wine and salt until it glistens. The host boiled the gizzards separately, and I added the meat to cook in the middle of the onion, especially since it wasn't fatty. Together with the pepper. Everything is covered, on very low heat, and from time to time I added more wine until the onion softened well. Then I added the tomato paste, bay leaves, and olives. If they are salty, boil them separately. Then just mix and let it simmer on low heat until the oil separates. The dish is served cold... cold, along with a few slices of lemon and/or herbs of your choice. This cold dish recipe was suggested on the BD recipe forum.
Ingredients: Meat (pork, rabbit, game, tongue), onion (a lot, over a kilogram for less than 200g of meat), olives, tomato juice (tomato paste, broth), dry white wine, whole pepper, one or two bay leaves.
