- 1 priest’s hat about 1 kg
- salt and pepper to taste
- 250g of mix diced carrots celery onion
- 100 gr of dried tomatoes BuonoNaturale
- 1 basil bunch
- 1 tablespoon oregano
- 2 cloves of garlic
- 500 gr potatoes
- 100 gr milk
- 100 gr smoked provola
- 100 butter
For the braised
1 hat of the buffalo priest
Clean the piece but do not throw away the waste
Salt and pepper. Sauté in a hot pan with all the waste
Sprinkle with 1 glass of white wine to deglaze and add to a plate with the vegetable mirepoix.
Add a little basil. Cover with wet parchment paper and cook in the oven for about 3 hours, adding 1 liter of beef broth and 100 g of dried tomatoes hydrated with 200 g of hot water, basil and oregano.
Let it rest for 30 minutes, sift the resulting mixture and remove it from the heat.
For the puree
Cook the potatoes in water, peel and mix them with 100 grams of hot milk 100 gr of minced provola and 100 gr of butter. Season with salt.
Slice the braised beef served on the mashed potatoes with its bottom, a few leaves of fresh basil, raw oil and a sprinkling of oregano
Enjoy your meal