|
|
 |
BEEF SPEZZATINO |
|
|
|
2 carrot, finely chopped
2 celery stalk, finely chopped
1 onion, finely chopped
2 large potatoes, peeled, cut into large pieces
2 lbs stewing beef, cut into 1-inch cubes (900g)
1/2 cup of olive oil (120ml)
3 cups of red wine (710ml)
1/2 cup tomato purÃe (120ml)
salt and fresh black pepper to season |
|
To start your Beef Spezzatino: |
|
 |
In a large stewing pot, heat extra virgin olive oil and sear beef for a few minutes. Season with salt and pepper. |
|
Remove beef from the pot and add carrots, celery, and onions. Cook for 2 minutes or until vegetables have become soft. |
|
Add 1 cup of red wine and let reduce. |
|
Add the potatoes to the pot and season with salt and pepper. |
|
Throw the seared beef back into the pot then add tomato purÃe and the remaining wine. |
|
Let the liquid come to a boil and reduce the heat to medium. Simmer for an hour and a half. |
|
|
Per 4 persone |
|
POLENTA |
|
|
8.5 cups lukewarm salted water (2 litres)
1.1 lbs coarse-grain polenta (500g) |
|
To start your Polenta: |
|
|
Place salted water in a large pot set on medium heat. Slowly pour polenta into pot in a steady stream, stirring continuously ú the more you stir, the better the texture. |
|
When polenta thickens and bubbles a little, resembling a porridge-like consistency, lower your heat and continue to stir. |
|
Tradition says to stir in one direction and since the constant stirring is a lot of work, I suggest doing this as well. It doesnçt hurt to be traditional! |
|
Cooking time is approximately 30 minutes. When polenta is done, pour it onto a flat surface and flatten it out evenly with a spatula. |
|
Let sit until it cools and cut into squares. Polenta can also be enjoyed in porridge form. Simply add some extra virgin olive oil, parmigiano cheese and serve hot. |
|
|
Per 8 persone |
|
|
|
|
