Recipe - Calfs Feet With Saffron Risotto

1 Onion,cubed finely
2 Galic Cloves,chopped
3 ounce Carotts,cubed small
3 ounce Celery,cubed small
2 ounce Leek,cubed small
4 sl Calfs feet
Salt
Pepper
Flour
2 ounce Butter
1 tablespoon Tomatoe Puree
1 cup Wine ,red
1 cup Wine,white
2 Tomatoes,chopped
1 One fourth cup Meat Broth,as needed
One half Lemon,peel grated
One half teaspoon Caraway Seeds,chopped
2 tablespoon Parsley,chopped
2 Garlic cloves,pressed

1.Season the calfsfeet, put in the flour and coat on
both sides real good. 2.Heat the butter and fry calfs
feet brown on both sides. 3.Add the onion and one
garlic clove and saute a minute. 4.Add the tomato
paste and the wines and simmer to reduce some. 5.Add
the tomatoes;fill up with broth and cover and simmer
for 1 One half hours. 6.Add the grated lemon peel,caraway
seeds,parsley and the rest of the garlic after 1 hour
cooking time. 7. Serve with the saffron Risotto

By Peter P. Riesterer,Tessiner Kueche,Geschichten und
Rezepte, 1993

Translated by Brigitte Sealing Cyberealm BBS Watertown
NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini