The sunday braised beef

To say braised Sunday is perhaps a bit 'reductive ... certainly the excuse to find everyone was just that: enjoy all together my braised, a splendid dish that is long-prepared and which, moreover, requires the presence of an adequate number of diners; clearly all good forks!

 Clearly then we also found ourselves to spend a day in the company and try some other dish, between a chat and the other!

As a barolo wine was a must although I ... as always, after decanting and proven, I am limited to beer; but two bottles of Barolo for the other son was just enough!

The antipasto was very simple: dei nerves with beans and onions. Nothing else.

A hot little interlude with the Scarpinocc of Parre served with braised sauce; even if someone has preferred them with butter and sage, as usual.

As a side dish of the very simple trifolati champignons

The braised meat then went to the table: the main course accompanied by mushrooms from grilled polenta slices and the last scarpinòcc.

The dessert was simple and essential: one simplified revision to the maximum of Sicilian cannoli: the younger guest has known how to show their appreciation!

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