Jelly

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

½ zampino di vitello,

½ paw of beef,

1 pork shank, 1 pork shank,

½ language of veal,

250 g of beef muscle,

1 tablespoon of vinegar,

3 bay leaves,

2 cloves of garlic,

2 eggs,

salt.

Introduction

Typical Easter dish of Trieste cuisine, has almost completely disappeared from today’s tables, probably for the length of the preparation combined with the lack of someone who has the patience to stay for hours in front of the fogolèr.

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