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Title: Crostini di carne alla Perugina
(meat toasts in the Perugia style)
good wood-fired bread
½ free range chicken
½ kilo veal
200 gr. prosciutto (cured ham)
Salt, pepper, onion and garlic
½ c Goretti white wine
½ c wine vinegar
1 c Goretti extra virgin olive oil
1 c broth
1. Put all ingredients into a pressure cooker and cook for 45 mins.
2. When the meat is done, mince the mixture and gently toss in a pan with some melted butter.
3. Slice and toast the bread and spread each slice with the mixture.
4. Garnish with red, white and green strips of pickled vegetables.
Recipe provided by Goretti, Perugia, Italy.