Agglassato Glazed Meat

90 min
0 People
90 min
INGREDIENTS for 0 people
  • 2 lb beef tenderloin
  • chicken
  • 3 ½ oz onion
  • extra virgin olive oil
  • pepper
  • butter
  • Marsala wine , dry
  • salt

In a large casseruole, put the rump or chicken and cover with water, abundant extra-virgin olive oil, salt, pepper and all the onions roughly chopped. Put the casserole on the heat, and when boiling starts, lower the heat and braize the meat until the stock has almost completely reduced. Take care to remove the chicken when it is cooked. In another casseruole, melt a generous amount of butter, and add, after draining, the rump or chicken, and brown well all over. When it is nicely browned, add the dry Marsala (adjusting the quantity according to the amount of meat). Allow the Marsala to evaporate and then, with a slotted spoon, begin to remove from the first casseruole, the well-cooked onions, and crush them, with the aid of a wooden spoon, so that the puree runs through the holes in the spoon onto the meat which is continuing to brown. Repeat until you have transferred all the onions. Pour all the remaining stock onto the meat and reduce the glaze until creamy, taking great care, since this is the moment when the glaze may stick to the casserole. At this point, the “Agglassato” is ready: Traditionally, it is served piping hot covered in glaze and accompanied by baby peas, cooked separately, and fried diced potatoes flavored well with a part of the glaze.

Main courses
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