Title: Calfs feet with saffron risotto
 Categories: Meats
      Yield: 4 Servings
 
      1    Onion,cubed finely
      2    Galic Cloves,chopped
      3 oz Carotts,cubed small
      3 oz Celery,cubed small
      2 oz Leek,cubed small
      4 sl Calfs feet
           Salt
           Pepper
           Flour
      2 oz Butter
      1 tb Tomatoe Puree
      1 c  Wine ,red
      1 c  Wine,white
      2    Tomatoes,chopped
  1 1/4 c  Meat Broth,as needed
    1/2    Lemon,peel grated
    1/2 ts Caraway Seeds,chopped
      2 tb Parsley,chopped
      2    Garlic cloves,pressed
 
  1.Season the calfsfeet, put in the flour and coat on both sides real
  good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add
  the onion and one garlic clove and saute a minute. 4.Add the tomato
  paste and the wines and simmer to reduce some. 5.Add the
  tomatoes;fill up with broth and cover and simmer for 1 1/2 hours.
  6.Add the grated lemon peel,caraway seeds,parsley and the rest of the
  garlic after 1 hour cooking time. 7. Serve with the saffron Risotto
  
  By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993
  
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120