Title: Calfs Feet with Saffron Risotto
Categories: Meats
Yield: 4 Servings

1 Onion,cubed finely
2 Galic Cloves,chopped
3 oz Carotts,cubed small
3 oz Celery,cubed small
2 oz Leek,cubed small
4 sl Calfs feet
Salt
Pepper
Flour
2 oz Butter
1 tb Tomatoe Puree
1 c Wine ,red
1 c Wine,white
2 Tomatoes,chopped
1 1/4 c Meat Broth,as needed
1/2 Lemon,peel grated
1/2 ts Caraway Seeds,chopped
2 tb 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 1/2 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 315-786-1120

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