Recepta de Fricase de Vedella

Per fer el fricandó s'utilitzen 1 kg de llata de Riudoms.

S'afegeixen tres cebes grans de Figueres a la recepta.

La recepta utilitza 200 ml d'aigua o brou.

Es necessiten 2 grans d'all de Belltall per a la picada.

S'afegeix pebre vermell a la carn abans de fregir-la.

La recepta de fricandó és del concurs de Riudoms del 2023.

La recepta conté 100 ml d'oli d'oliva verge extra DOP Siurana.

A la picada s'hi afegeixen dos polvorons.

Fricase de Vedella

Ingredients (for the dish): 1 kg of Riudoms beef, 2 large Figueres onions (300g), 2 Riudoms tomatoes, 250 ml of local water or broth, 150 ml of old wine from the high land, 25 g of Mestral flour, a sprig of rosemary, 1 tsp of Nyora meat, 100 ml of Siurana DOP egg, black pepper, cinnamon in powder, Ebre salt.
Preparation (for the picada): A crushed, toasted bread crumb, 2 garlic cloves from Belltall, several sprigs of parsley, 2 small fritters, and salt.
Preparation (fricase): Marinate and season the beef with a combination of salt or pepper, cinnamon, and a bit of canella beforehand (the day before). Next, bread the beef and fry it. Set aside. Then, sauté the onions and rosemary in a pan with oil, then add the diced tomatoes, cook for about 15 minutes. Add the beef, chopped Nyora meat, and the wine, cover, and cook for 30 minutes in the oven, adding the picada for the final 20 minutes of cooking after making sure everything is well cooked.
Serving suggestions: Serve with a glass of local Barbera wine and the appropriate cutlery. Notably, the dish was made by Bibiana Tell who won the Riudoms Fricase competition in 2024.

Descobreix com preparar un deliciós plat de Fricase de Vedella. En aquesta recepta, aprendreu a marinar i cuinar la carn de vedella amb ingredients tradicionals com la ceba, el tomàquet i el vi. Seguiu els passos detallats i gaudiu d'un àpat exquisit amb una picada casolana.