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Brodettato

From The Great Italian Cookbook.

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A historical recipe

The Great Italian Cookbook.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

  1. a pinch of salt
  2. 1 finely chopped onion
  3. 1 tbsp all-purpose flour
  4. 1 whole lemon

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 2lb spring lamb or kid 114 lemons 2-3tbsp olive oil 2tbsp butter 2slices of ham, shredded 1 finely chopped onion salt freshly ground pepper 1 tbsp all-purpose flour 1 cup dry whige wine hot water or stock 2egg yolks 1 cup finely chopped parsley few leaves marjoram, finely chopped Cut the meat into pieces, dry with a cloth and rub with y2 lemon (reserve the peel).
  2. Heat the oil and butter in a large saucepan, add the meat, prosciutto and onion and fry gently, stirring from time to time.
  3. Season with salt and pepper.
  4. When the meat begins to brown, coat all the pieces thoroughly in flour.
  5. Add the wine, cover and cook over low heat for Yehr or until the meat is tender.
  6. Add a few ladles of hot stock if necessary so that the sauce is neither too thick nor too liquid.
  7. Beat the egg yolks together with the grated peel of the % lemon and the juice of 1 whole lemon, the chopped parsley and marjoram and a pinch of salt.
  8. Lower the heat when the meat is cooked and pour the egg mixture into the saucepan.
  9. Simmer for 2min, stirring constantly to prevent the egg from curdling.
  10. Serve immediately.

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Ladle
Source not stated by archive.org
Credit

From The Great Italian Cookbook, printed page 157, digitised by the Internet Archive: https://archive.org/details/the-great-italian-cookbook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.