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Dia 58: Sent avui dilluns, reprenem la tasca de fer "neteja de nevera". Ens queden cigrons en el seu brou de dijous, dues cues de porro, els alls petits que fa mandra pelar i tenim cap de costella tallat.
Farem una olleta de cigrons amb costella estupenda! 🍲
Els ingredients! Tot són mitges coses i sobres d'altres dies, excepte el costelló tallat. M'agrada tenir-ne congelat perquè és versàtil i em val per aprofitar llegums, posar al caldo, confitar, fer salses fosques...
Comencem! Oli a la cassola (o llard si en teniu) i a salpebrar la costella. Tasteu el brou dels cigrons abans de salar la carn, no tinguéssim sorpreses...
Enrossim la carn ben torrada, afegim alls sencers sense pelar i herbes, dues voltes, i vi ranci!
Deixem que aquest vi ranci ens reculli els torrats de la costella i seguidament hi afegirem el porro.
Quan el porro sigui dauradet, afegim els cigrons i el seu brou fins gairebé cobrir-ho.
Ep! Deu minutets de xup-xup. No té mala pinta en absolut 👌😉
Si ho voleu feu-hi una picada. Ara seria el moment! Fruits secs i una galeta i andando.
Jo hi tiraré una cullerada de l'oli d'all i julivert que vaig fer sobrer de les sardines del dissabte 🌿
Bon profit!
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