We are now in the autumn and if I think I feel like all those riassaggiare and full bodied dishes that are well matched to a beautiful ruby \u200b\u200bred wine with spicy and lively. . as Pelaverga .
So Saturday we invited some friends to dinner at the time We are undecided on their pouring out my beloved BAGNA CAUDA with vegetables or the infamous Fondue Bourguignonne that Lele is crazy ...
Ma .. (There is always a "but") I hate to venture with mayonnaise. And most of the recipes for sauces Bourguignonne is just mayonnaise. Damn! We hate each other, I "crazy" once and the other as well ... THE HATE! THE HATE! THE ODIOOOOOO ...
usually spared no expense and then I head straight to the supermarket shelf where I find the best fit for purpose sauces and lightens the spirit in me this way ...
:)
But wandering the web I found worthy replacements of these sauces and I think that this time they will experience some ...
Meanwhile, however, makes clear what the Bourguignonne fondue (Fondue Borgognese translated from French): This dish is a specialty typical of the Burgundy region and is to cook small pieces of meat (beef, veal, chicken, turkey, pork; sausages) in boiling oil into the frying pan directly on the table. The diners choose their bite, impales him with a special fork with a long neck, dipping that delicious "tidbit" in the oil for the time required for it to cook and then enjoy with a present of a thousand sauces on the table ... For those who have never heard of that specific Bourguignonne is a special pot heated by an alcohol burner or a candle, and that "serious Bourguignonne (those truly prepared, are in fact also have dishes with compartments in which to put different sauces and fondue forks because more 'forks and you have more' you have the opportunity to eat.
Yes, because this dish is a real lottery ... you always know that pierce your morsel with my fork of your color, but there will always be someone who will steal your food and you'll find yourself at the end of the meal to eat bread and sauces to take away the hunger!
However in the meantime a lot of wine will accompany you and chitchat!
So it is very important that the table is not missing two things: so much bread and several stoves to put much more 'irons in the fire "as possible!
The rest is not very complicated, just choose the meat in the butcher shop and say you need to prepare the bourguignon and I immediately ...
Here are the sauces alternatives that I found ...
INGREDIENTS FOR ABOUT 4 / 6 PERSONS
INGREDIENTS FOR ABOUT 4 / 6 PERSONS
RED SAUCE 300 gr tomato puree / chopped shallots 2 / 1 clove minced garlic / olive oil, salt and pepper.
Sauté shallots and garlic in oil, add the past and cook on low heat for half an hour. Whisk the mixture to taste.
CURRY SAUCE Mix a jar of plain yogurt with a tablespoon of mayonnaise (light version is also excellent), a teaspoon of curry powder!
sauce with chives
Mount 200 grams of cream add 2 finely chopped spring onions and a tablespoon of chives, salt and pepper of course!
mustard sauce
Mix a cup of yogurt with a tablespoon of mustard and mayonnaise to taste (spicy or aromatic).
Gnammi Gnammi .. I can not wait to eat !!!!! Bourguignonne
