Legume and grain goulash
Trattoria Concordia - Torino
Second dishes
The chef recipes
Ingredients
for 12 people
800 g of meat cut into small pieces of your choice (or whatever you have in your fridge!), 300 g of grains from your pantry (barley, spelt, quinoa, millet), 300 g of dried legumes from your pantry (chickpeas, beans, peas), 300 g of thinly sliced onion, 1 liter of broth (which you can prepare with the vegetables you have in your fridge and with the bones and cartilage from the meat), extra virgin olive oil, salt and pepper to taste
Preparation
In a high-sided pot, sauté the thinly sliced onion with extra virgin olive oil together with the meat cut into small pieces. Deglaze with a glass of red wine and add the pre-soaked legumes and grains. Cover with hot broth and simmer over low heat for about 45 minutes, stirring occasionally to allow the broth to be absorbed. When the goulash has reached a creamy consistency, plate it in deep dishes, drizzle with extra virgin olive oil, and serve with whatever you have in your pantry: boiled pilaf rice, polenta wafers, or boiled potatoes.
