"ViLco" > wrote in message
...
> Ophelia wrote:
>
>>> There is, the cream which forms atop a liter of whole milk left
>>> overnight
>
>> Point to a recipe for your bolognese sauce too please???
>
> Cream is involved in the offical recipe deposited by Accademia Italiana
> della Cucina in Bologna, this is the one I usually follow and I sometimes
> use cream instead of milk (Note: i don't weigh anything):
>
> Ingredients for 4 persons:
>
> - 300 g beef "cartella" (*)
> - 150 g pancetta (unsmoked seasoned bacon)
> - 50 g carrots
> - 50 g celery
> - 50 g onion
> - 5 spoonfuls of tomato sauce ot 20 g triple concentrated tomato puree'
> - half a glass (10cc) of red or white wine
> - 200 g whole fresh milk
>
> (*) Cartella: a cut from the cow's or ox' belly, partly fat
>
> Instructions:
> Thinly slice and mince the pancetta and melt it in a skillet, eventually
> use oil if there isn't enough fat. Add the
> vegetables well minced and let them slowly wither. Add the ground meat and
> let it go until it start sizzling, then add the wine and the tomato, some
> water to have the right consistency and cover. let go over very low fire
> for circa 2 hours, adding salt and black pepper.
> Optional but traditional and very nice is the addition of the cream
> surfacing overnight from a liter of whole milk.
>
> BTW, milk is the main difference between bolognese ragu' and ragu' made in
> nearby counties. Where I live, 60 km west of Bologna, milk in ragu' is
> unusual.

Thanks very much for that!!!! <saved> ))

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