Tuesday, November 7, 2017

Angelo Pellegrini

Influenced by his  "Lean Years, Happy Years", I fried a good steak, sliced it, and saved the pan drippings. The next day I enriched a pot of greens with the drippings and the bone. This trick works with any cut of meat.


Now I grill a piece of meat and hold it in a warm oven while I saute' a vegetable in what remains in the pan. Cover and steam for a minute, and there are two fast courses in half the cooking time with tastier results -30-

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