Ingredients for 10 people
1 kg small pieces of meat (neck of veal/beef)
1 bottle of structured Barbera wine
1 garlic clove
extra virgin olive oil
Mince finely the onion and let it fry in extra virgin olive oil, add the small pieces of meat and brown it till all water dissolve from the meat.
When meat is dry add the wine to the top of meat. Let the meat cook for about 1 hour leaving the lid open a little.
In the meanwhile mince finely garlic and parsley that we use in the and.
At the and we add salt, and garlic and parsley finely minced.
We will serve these” bocconcini “ with hot polenta.
This course will be accompanied by Barbera d’Asti superiore Nizza ” Vigna delle Rose “.