Italian Frying Pan with Minced Meat, Vegetables and Rice Recipe
“Pomodoro” in Italian means the Apple of love. And in South Tyrol and Austria, greenhouse sheds for tomatoes are called “Paradise apples”. How much passion and love you will feel if you just say in Italian: “Pomodoro Rosso-bella!”I won’t even translate, otherwise all the romance will disappear… Of course, ripe sweet tomatoes are the language of love in Italian cooking. This frying pan also knows how to speak the language of Dante… even without spaghetti!
Servings Prep Time
4 10minutes
Cook Time
90minutes
Servings Prep Time
4 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Peel the celery stalks from coarse fibers using a vegetable peeler. If the petioles are thin and young, then this step should be skipped!
  2. Slice the stem and leaves very thinly.
  3. Cut the Bulgarian pepper into cubes.
  4. Cut the peeled sweet onion and garlic into small cubes.
  5. Heat the frying pan well. Pour in the oil and wait until it heats up.
  6. In order to get a dish of “fried grains” from the minced meat, it should be placed in preheated oil with small pinches on the surface and, slowly, wait until it is baked from the bottom.
  7. Then gently push aside and continue to distribute the rest. Wait until it “grabs”, and then you can mix the whole portion and fry until the ground beef is browned (about 10-12 minutes), stirring occasionally.
  8. Add the prepared onion and garlic to the fried minced meat, fry quickly until the onion becomes soft, stirring, 1-2 minutes.
  9. Add pepper and celery, simmer all together for about 5 minutes, stirring.
  10. At this time, bring the broth to a boil (I have chicken). Add 200 ml of broth to the vegetables and mix.
  11. Separately, in a saucepan, bring the remaining 300 ml of broth to a boil and add rice. Cook until the rice is ready.
  12. In a saucepan, after the broth, add tomatoes, cut into small pieces, tomato paste.
  13. Add the browned tomatoes or tomato juice to the pan. To balance the acid, add sugar.
  14. Season with sea salt, a mixture of Provencal herbs and pepper. Add the thyme (I have fresh, leaves with 4 tbsp.l.). Mix, cover and simmer over low heat for 5-10 minutes. At the end, add the rice to the pan and stir. Serve immediately, garnish with parsley.
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