Calandraca

Place the meat and vegetables in a pot of salted water and boil until tender. Keep the water at a steady boil, without overheating, so the meat stays tender and the broth is clear and flavorful. Once cooked, remove the meat and reserve all the cooking liquid, straining it if necessary.

Let the boiled meat cool enough to handle, then cut it into even pieces. Also cut the boiled vegetables, if necessary, into suitable sizes. soffrittoThe bites must be firm enough to hold their shape during subsequent cooking in the broth.

Chop the onion and carrot, then sauté them in a pan saucepan with olive oil or lardMaintain a moderate heat and stir until the vegetables are soft and translucent, without darkening. The aroma should be sweet and aromatic, while the base should remain moist and even.

Add the pieces of meat to the soffritto and brown them over medium heat, stirring gently. Continue until the surface turns golden brown and the bottom is rich with the meat juices. Avoid burning the vegetables: they should brown amber, not dark, after browning.

Pour the cooking broth until it covers the meat, then add the tip of tomato pasteStir to completely dissolve the preserves and bring the liquid to a gentle boil. The bottom should turn a reddish hue and coat the pieces without being too thick.

Season with salt and pepper, then add your chosen spices, such as nutmeg or whole cloves. Lower the heat and let it simmer for about 30 minutes, stirring gently. The meat should absorb the flavor and the broth should reduce slightly, becoming more full-bodied and fragrant.

Add the diced potatoes and mix carefully to distribute them evenly across the bottom. Continue cooking. over low heat until they are tender in the center, checking with the tip of a knife. The sauce should remain thick and well-bonded, with a barely perceptible boil to avoid breaking the potatoes.