For boiling the meat, place the meat in a large pot with a handful of coarse salt, zucchini, parsley, potatoes, 1 tablespoon of oil and one large tomato. Cook for 3 hours over low heat.
Let the meat cool, cut it into chunks, peel the boiled potatoes and cut them into pieces.
Meanwhile finely chop the red onion and the tomatoes as you prefer.
Assemble the dish with the meat, onion, potatoes and tomatoes and finally a drizzle of extra virgin olive oil.
Large pot
Cutting board
Knife
Wine
Store cooked for up to 48 hours in the refrigerator.
A drizzle of extra virgin olive oil For those with a sweet tooth, add balsamic vinegar glaze.
Italia
| Energy (kcal) | 97.12 |
| Carbohydrates (g) | 3.93 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 36.29 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 41.89 |
| Fiber (g) | 0.73 |
