Tag: meat

Recipe and tips to prepare braised meat in Barolo – Italian Cuisine

A soft and succulent meat, a sauce rich in flavor and aromas: these are the characteristics of braised beef in Barolo, a typical dish of Piedmontese cuisine. Here's how to prepare it for the best

Braised beef with Barolo is one of the cult dishes of the Italian tradition, more precisely of the Piedmontese cuisine, given that it is used to cook the meat a typical wine of these areas, the Barolo, in fact, made with Nebbiolo grapes. The particularity of this dish is the tenderness of the meat, which is sealed so that its juices remain inside before being cooked for a long time in a marinade made of an excellent wine and vegetables such as celery, carrots and onions. The result is a dish full of flavors and tasty, to be accompanied with a bottle of Barolo of course.

Succulent pot roast — Smothered roast beef in mushroom gravy with mashed potatoes

Brasare, a very important step

One of the most common mistakes in cooking this dish is to put meat on the fire with vegetables and wine, without first having made it brown. This essential step is to enclose the juices inside the beef piece that keep the meat tender and soft, despite the long cooking time. In this way the meat will melt almost in the mouth, without losing taste and flavor.

The marinade to enrich the taste

Another fundamental step is the long marinade of meat in wine, vegetables and spices. Twelve hours are the time necessary because the aromas of vegetables and wine, in addition to spices, enrich the taste of meat. The marinade should not be thrown away but used to cook braised meat.

Which meat to choose for braised

For braised meat, choose a piece of meat obtained from shoulder or thigh musclebecause these cuts contain the right amount of fat and ribs, fundamental for the meat in cooking to remain soft and tender. Walnut, fish or priest's hat are generally the cuts that are used for braised.

The recipe of Brasato al Barolo

Ingredients
1.2 kg of beef cut priest's hat, 1 stalk of celery, 3 carrots, 1 onion, 1 clove of garlic, 1 bottle of Barolo, 2 cloves, cinnamon, salt, pepper, extra virgin olive oil.

Method
In a large bowl, marinate the meat with the vegetables cut into small pieces, the wine and the spices. Let it sit for 12 hours in a cool place. After this time, remove the meat and dry it with paper towels and then do it sauté over high heat for about 10 minutes in a large saucepan with a drizzle of oil. Turn the meat over on each side, so that it seals well. Then add the marinade and cook for 3 hours, this time on a gentle flame, with a lid. Once cooked, remove the braised meat from the sauce, remove spices and flavorings and blend the vegetables with a mixer. Let the meat cool and then slice it and serve with the Barolo sauce kept warm.

Meat bar? Do it with the Fassona. Here because – Italian Cuisine

When it comes to raw meat, it is better to choose the Piedmontese beef, aka Fassona. They know it well from Eataly (in fact they serve it like that)

Lean, soft, tasty, which melts in your mouth: the fans of the raw meat, a joke if they expect it exactly like that. No cooking, little seasoning, no sauces: it is a dish of the Piedmontese tradition that must focus everything on the quality and the goodness of the raw material, because from here you can not escape. When we prepare it, we can not do anything else but choose carefully the meat – and the right cut.

Because the Fassona is better

Our suggestion is to use the meat of Piedmontese cattle breed, the one with huge buttocks and very muscular thighs that was selected from the late nineteenth century in Guarene d'Alba, in the province of Cuneo, and that the breeders began to call Fassone: the right amount of intramuscular fat makes it lean, but particularly tasty, and with an extremely low cholesterol level.

The joke: a tradition of more than 20 years

The raw meat, for more than twenty years, for the association of cattle breeders La Granda yes strictly knifed (unground), exclusively from cuts of the bovine's front and seasoned only with a drizzle of extra virgin olive oil, salt and (for those who want) a little pepper. In 1997 the founder Sergio Capaldo, the then pioneer of a new way of breeding, did so and still today we eat in all the Eataly restaurants, which use the meat of the prestigious association.

"La cruda" by Eataly

The association La Granda brings together numerous farms family-run of Piedmont: animals are fed with natural foods, almost all products in the farm, such as corn, barley, bran, fava beans and hay, are not given their silage, vitamin supplements, GMOs, and are grown slowly. This is where the raw material comes from a symbolic dish that Eataly offers in all its restaurants: "La Cruda". Seasoned only with a drizzle of extra-virgin olive oil and a pinch of salt, it is paired from time to time with ingredients capable of exalting it at best, like a mixture of capers, anchovies and semi-dried tomatoes.

And if you want instead try making a joke at home, La Granda meat can also be found in the Butcher's shop of Eataly!

«Mushrooms and sour cream in the meat sauce. The Italian chef is furious – Italian Cuisine

When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

When it's too much, it's too much. And when a traditional recipe like that of meat sauce is so blatantly ruined, a chef worthy of being considered such can not just be silent. So Gino D'Acampo, a chef from Torre Del Greco, very famous in England, where he conducts the television program This Morning, aired on ITV and presents the typical Italian dishes, the other morning gave in escandescenze.

He was explaining to the Rochelle Dutch singer how to prepare a ragù to perfection, following the recipe handed down by the grandmother. But the artist, anticipating that he would say something that he would not like, admitted, without breaking down: «I put mushrooms and sour cream on it.

D'Acampo's eyes widened, he spread his arms and took a few steps in the studio, then stopped, looked at the singer with disdain and said: "What disgusting, what disgusting." And, with his hands in his hair, mixing Italian, Neapolitan dialect and English: «That is, you got a recipe that my grandmother made thirty years ago and go and put 'or cazz' and sour cream on it. This is what is wrong with this country .

A few hours and the video has become viral: D'Acampo, so far almost unknown in his homeland, has been acclaimed as the paladin of Italian cuisine abroad. And many social users have already asked for a space for him on national screens.

But it was not the first time that the chef defended the local tradition with a certain vehemence. In 2010, he had prepared a simple béchamel dough, when the other handler said: "If we put some ham, it would be similar to the British Carbonara. D'Acampo's reaction was memorable: "If my grandmother had wheels, it would be a bicycle! He has no fucking sense what you said. With an unmistakable accent and all Italian pride.