This recipe contains advice from Jamie Oliver (the beloved ) ... and you notice the presence of mortar ... the bulbs almost cooked whole ... ... and even peeled potatoes and roasted tomatoes .... important is the Science in the kitchen! : D .......
Notes .... as I mentioned above ... I have been enlightened by the great Dario Bressanini (Science in the kitchen) and his blog Science-Culinary .... interesting experiments related to its Maillard reaction, which I have been experimenting with success in the cooking of stew. Please
as a general rule that the undercooked meat has time to be cooked is better ... when cooked too .... you just have to slam into the wall! My Cooking times are approximate .. obviously also depends greatly on the extent of the flesh ... and the loyalty of your oven! Well ... enjoy! ;)
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