About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

Main

Beef Archives

November 2, 2010

La Fiorentina - Grilled T-Bone Steak, Florentine Style

32essentials1.jpg


What I desperately wanted was to recreate a meal from my first trip to Italy in 1998. A meal that struck a deep emotional chord, and has taken on mythical proportions in my memory. It was the meal that converted me from a casual appreciator of Italian cooking to an adherent.

This happened in a little neighborhood cucina in Cortona named Tacconi Angiolo. If you venture away from the tourist trail, it's one of those places you find in neighborhoods all over Italy. It doesn't have a menu. You are served what was being cooked that day. You share the dining room with the owner’s neighbors, mostly workmen.

Nonna was the cook, her son manned the bar and her daughter-in-law helped her in the kitchen. When we were there, the ‘front-man’ for the entire operation was a Jack Russell terrier named Michael. Michael was the maître d’. He escorted you to one of the dining room’s six tables, then sat next to your chair waiting for ‘tips’.

32essentials2.jpg


The meal we were served that day was "Bistecca alla Fiorentina, Spinaci & Patate Saltate". A t-bone grilled over a wood fire. A partially wilted spinach dish that was quickly sautéed in garlic infused olive oil and dressed with a squeeze of lemon juice. And potato slices fried in a skillet with branches of rosemary laying on top of them as they cooked. The picture below is my attempt to recreate that dish.

32essentials3.jpg


Sometimes you just can’t have what you want. Sometimes you have to make choices based on the available options – none of them perfect.

Perfect would have been that I was able to get my hands on two lovely grass fed, dry-aged t-bone or porterhouse steaks from the Italian Chianina breed. Perfect didn’t happen. But not because I didn’t try. I even called the American Chianina Association, which happens to be headquartered in Missouri. But their members appear to only breed and raise Chianina for fun and show. Not for food. Although for some reason, some of them do cross breed them with Angus for food production.

So, faced with the inability to buy Chianina at any price, I began to search for grass fed, dry aged t-bone or porterhouse no matter the breed. New snag. Very little grass fed, also very little dry aged. I could have my grass fed t-bone if I was willing to give up the dry aging. I could have the dry aging if I was willing to give up the t-bone. I weighed my options and decided that dry aging trumps cut. I settled for ribeye.

32essentials4.jpg

The ribeyes were nicely marbled. The dry aging produced the deep rich flavor you'd expect. But, the tenderness of a bone-in cut was absent. The meat was juicy, but not meltingly so.This was a delicious steak. But it didn't hold a candle to the Bistecca alla Fiorentina of my memory. Next time, I'll go for the grass fed t-bone and skip the dry aging. Compromise stinks.

Or, perhaps, secretly, I am relieved that the ideal remains unattained.
Perhaps it is much more about the place and time, than about the actual meal.
Perhaps it is the memory of the meal is actually a metaphor for the beginning of my love affair with all things Italian.

November 4, 2010

Pan-Broiled Thin Beef Steaks with Tomatoes and Olives

You've now seen two posts from the Beef Chapter, but this is my first. It's always exciting to move on to a new chapter. I like beef, but I don't eat it often. As I've mentioned in other posts, my freezer is too full of fish and shrimp to buy too many sources of other proteins. So this is a very nice change of pace for me.

My first recipe was a very quick and simple recipe-Pan-Broiled Thin Beef Steaks with Tomatoes and Olives.

32cindy1.jpg

Marcellas states that the beef slices are very thin, and made even thiner by pounding them before cooking. This makes them cook very quickly. I used a boneless chuck, and cut the steaks myself, then flattened them.

The sauce is made by slowly cooking sliced onions in olive oil until a pale golden color. Sliced garlic is then added, and then tomatoes and oregano. This simmers about 15 minutes, then salt, pepper, and Greek black olives are added.

Next, a heavy skillet is heated until it's very hot, rubbed with some oil, then the thin beef steaks are added. They cook very quickly until just browned on each side.

The meat is then placed in the pan with the sauce, turned over to coat, and placed on a platter to serve.

I really enjoyed this recipe. I don't know that I've ever pounded beef pieces to thin them out. (I know, just like my veal, I probably didn't get them thin enough.) It's a great way to have a piece of meat that cooks in seconds or minutes. And the sauce is flavorful with the slowly cooked onions and flavorful Greek olives. I'd definately add this recipe to the file to make again.

November 5, 2010

Pan-Fried Beef Steaks, Cacciatora Style

Can you believe we are more than half way through our cooking adventure? We started in March of 2009 and have been cooking our way through 'The Essentials of Italian Cooking'. If you are looking for a Christmas gift... this cookbook is it!


My recipe this week is Beef Cacciatora with wonderful Porcini mushrooms. Start with the dried porcini mushrooms, and soak them in warm water for about 30 minutes... the perfect time for a nice glass of wine on the patio.
Back to the kitchen... Thinly slice an onion and cook in Olive Oil until they are translucent. Flour both sides of the beef steaks and brown them in the same pan. After about one minute on each side, remove from the pan and set them on a warm plate.

After the mushrooms have softened, cut them up and add to the onions. Add the 'broth' that the mushrooms soaked in. Cook at medium heat until the liquid is reduced. Add wine (another glass at this point is a good idea) Tomatoes with salt and pepper to taste, and cook for another 15 minutes.

Just before serving, return the thin steaks to the pan and turn several times to coat well.
I have served this with some creamy polenta.
Another wonderful recipe from Marcella!
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

November 6, 2010

Pan-Fried Beef Braciole Filled with Cheese and Ham

Pan%20Fried%20Beef%20Braciole%20Palma%201.jpg

I've been looking forward to this one! Beef, fontina and prosciutto all together? What's not to love?

When I first saw my list of recipes several months ago, and saw the word, "braciole", I thought of my mom's braciole, and thought, "Oh I grew up on these in the Sunday ragu!" THOSE braciole were thin slices of beef, stuffed with cheese and prosciutto, rolled, held together with string, and cooked in our weekly tomato sauce (along with a pork shoulder, or sometimes Italian sausage or meatballs).

This recipe is more like what I would call a delicious stuffed beef cutlet, breaded and fried.

The recipe couldn't be easier! And hooray, there are no tomatoes!

Thin slices of beef round are matched in size, and make a "sandwich" for fontina cheese and prosciutto. They are sealed by dipping in flour, a beaten egg with a pinch of salt and grinding of nutmeg, and then breadcrumbs. Brown the braciole in vegetable oil, and drain.

The coating is beautifully crunchy and crisp, keeping the fontina and prosciutto inside as a surprise when cutting them open. A little cheese oozes out and the salty prosciutto flavors it all perfectly.

Brad wanted MORE! We will be having these again soon!

Pan%20Fried%20Beef%20Braciole%202.jpg

November 7, 2010

Farsumauro-Stuffed Large Braciole, Sicilian Style

My first thought when I went to look at my recipe this week was, hurry, hurry and google what braciole means. I was convinced that I had somehow skipped ahead to the variety meats section, but no it only means a large steak cut from the center of the top or bottom round. It can also be a large flank steak. I was able to breathe a sigh of relief.

The only cut that the store had that was big enough for this dish was a flank steak so that is what I used. Marcella recommends that you sew the steak up to make a pouch in the center that you can stuff, but I didn’t have a sewing needle that was large enough for this purpose, so as an alternative she said that you could roll it up jellyroll style. Since that worked well for me a couple of weeks ago, I tried it again.

33Beth2.jpg


This dish is the steak stuffed with ground pork mixed with garlic, parsley, egg and parmesan cheese. I rolled it, covered it with flour, and then browned it on all sides in butter and oil. Once it was brown, I cooked it over a low heat for a couple of hours in white wine. The house smelled incredible while it was cooking. Zach kept asking when it would be done. He didn’t want to wait, but I knew that we had to be patient. Once the time was up, I removed the meat from the pan and then cooked down the pan drippings. They were very chunky, so after they thickened a bit, I poured them through a strainer to make the sauce smooth.

33Beth1.jpg


This tasted as great as it smelled. Zach, who is not one to experiment with food, loved it. Michael came home just in time to eat and he loved it too. I was feeling so happy with this dish until I went to our website and saw Palma’s post from yesterday. I can’t wait to make my next braciole that way too! So many recipes that I need to try!

November 8, 2010

Beef Rolls with Red Cabbage and Chianti Wine

11810IE1.jpg


I work weekends in a retail store. This weekend gave me a sampling of the busy shopping season that is coming in the weeks ahead. It is Sunday night and I am tired. As I settled into my fuzzy slippers and blow on my hot cup of tea, I realized I did not get the cheese. My quiet moment will have to wait.

I decided to go to the closest high end grocery store. I was fairly sure they would carry Fontina. They did. Well, sort of. I found a beautifully crafted label a top a wedge of Wisconsin “Fontina” cheese. This cheese was as white as cream cheese and I’m sure just as tasteless. After the day I’ve had, I was not willing to drive the 64 miles round trip to the store I absolutely knew would have imported Italian Fontina. I picked out a substitute. I am not a cheese connoisseur. I chose a nice pale yellow, creamy looking wedge of imported Jarlsberg because of the buttery and nutty description.

At home I thinly sliced my red cabbage before sautéing it with olive oil and garlic. I let the cabbage cook down as instructed. My beef slices were thin but I gave them a few poundings before rolling them with the boiled ham and Jarlsberg. When I tasted the cabbage to check for softness I was surprised how delicious it was. I could have eaten the whole skillet for dinner by myself. Normally, I eat red cabbage raw and use green cabbage for cooking. I browned the beef rolls. The cabbage was added to the pan then I poured in the wine. Smells yummy!

The beef and cabbage is done after ten more minutes of cooking. This is a hearty but not heavy meal full of wonderful flavor. The wine adds a layer of fruitiness. The Jalrsberg worked out fine. The rich, nutty profile played well against the saltiness of the ham and sweetness of the beef. I enjoyed it and so did my family.


11810IE2.jpg

November 9, 2010

Pot Roast of Beef Braised in Red Wine

33essentials5.JPG


Victor's wine note on this recipe advises that "an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass." And so, because we had been holding onto a single bottle of 2001 Pio Cesare long enough, I decided to take his advice.

I picked a beautiful piece of chuck roast at Whole Foods because I knew it would fit perfectly into my grandmothers 80 year old cast iron dutch oven.

33essentials1.jpg


After searing the beef in a hot skillet, I added it to the dutch oven where the onion, carrot, & celery waited.

33essentials2.jpg


I've always cooked with good wine, but it appears I've had an upper limit I wasn't aware of. So it was both disconcerting and liberating to pour that beautiful Barolo into the skillet for deglazing.

Once deglazed, I dumped the bubbling wine into the pot with the meat & vegetables. Then added broth, tomatoes, and spices.

33essentials3.jpg


After bringing the contents to a boil, I moved the pot to the oven for the three hours of magic that would produce a meltingly delicious hunk of meat. We enjoyed it with Swiss Chard Stalks Gratinéed with Parmesean Cheese (report will post on January 25th) and Finocchio Salad (report date will be March 15th).

And, following instructions exactly, we drank the rest of that Barolo.


33essentials4.JPG

November 11, 2010

Beef Roast Braised with Onions

33cindy1.jpg

The past two days you've read about two wonderful-sounding beef roast recipes from Marcella. The first was cooked in Red Wine (Deborah used a Barolo) and yesterday Doug used an Amorone. Beef and red wine make such a great pairing. I have another Beef Roast recipe for you to try. And it's one that is so simple, and only has 4 ingredients (not counting the salt and pepper). No wine involved (except for you to drink along with the beef). It's Beef Roast Braised with Onions. This recipe calls for cooking a beef roast, preferably a brisket. The store I was in at the time didn't have brisket, but they did have chuck roast, so that's what I used. The other ingredients are pancetta, cloves, and ontions. Doesn't this sound easy?

Okay, there does have to be a catch. The recipe calls for cutting the pancetta into narrow strips and either using a larding needle to lard the meat, or using a chopstick to push the pancetta into the roast. I don't have a larding needle, and I hate to admit it, but I don't think I've seen one and I don't plan on buying one.So I used a very sturdy chopstick, which I pushed into the roast to create a hole, then I used again to push the pancetta into that hole. It seemed like a lot of work. It probably didn't take much time, but I was busy and behind in work I needed to get done the day I made this, so it seemed like it took a long time. Once that was done, it was a breeze. Stud the roast with the cloves (okay, Marcella, I have a really BIG confession to make-I forgot the cloves!), thinly slice onions, and then place the onions in the bottom of a heavy pot. I used a new enameled cast-iron pot I just bought at Costco that I was anxious to try. (by the way, I love it, and it only cost $50). Back to the recipe. What makes this recipe unique is that there is no liquid added to the pot. The roast is just braised with the juices that come out of the onions. And my onions were very juicy, so there was quite a bit of liquid.

Again, back to the recipe. Place the roast on top of the sliced onions, scatter a little of the sliced pancetta on top of the onions, and place your roast on top. Tightly cover, and cook for about 3 1/2 hours.

The onions turn a dark carmelized brown, and the meat absorbs that wonderful caramelly, onion flavor. When my husband tasted it, he exclaimed that it was one of the best meat dishes he has ever had! It was so tender, and as I just mentioned, really absorbed the onion flavor. But not a harsh onion flavor, but instead, that softened flavor that only comes from really slow cooking. I'm sure if I had remembered the clove, it might have even tasted better than it did.

This will get added to my recipe file of one of the easiest but most flavorful roasts to cook. And the next evening, I shredded the leftovers, added a little beef broth to make more of a gravy, and served it over polenta. Another great dish that had us almost licking the plate.

November 12, 2010

Beef Tenderloin with Red Wine

This is a special recipe from 'The Essentials of Classic Italian Cooking'... at first I thought it didn't sound like anything special, but once we sat down to dinner~ we realized how really special it was.

The secret ingredient is a fine Italian red wine. Marcella and Victor suggest a Barolo~ My heart was fluttering as I poured this beautiful wine into the saute pan. And then an equal amount into our glasses :-).
Once again... simple ingredients, layers of flavors, and an incredible result. Simply... butter and oil, garlic and beef filets dipped in flour. Once the steaks are browned on each side they are set aside. The wine is then reduced in the same pan with the garlic and bits on flour. The steaks are returned to the pan just before serving.
I stirred up a quick pan of polenta with gorgonzola for the perfect side dish.
Allora~ Special!
Ciao y'all,
Sandi

November 13, 2010

Beef Stew with Red Wine and Vegetables

beef%20stew%20small.JPG

(there we go, the long awaited photo of this delicious stew!)

I write this post from the poolside deck of my fellow Pomodori, Palma. It's gorgeous here in the Desert - 76, sunny, clear blue skies. Ahhh

Back home it is cold, cloudy, and likely raining or snowing . . . stew weather; where we live in Canada stews pop up on the menu with great frequency from September to March. There is nothing like a pot of slowly cooked meat and vegetables to help you forget the hellish weather outside the house.

Well, a few bottles of vino from the cellar might assist as well but stew won't make you stupid or give you a headache the next morning.

I originally made this stew a few weeks ago when we were in the midst of renovations; we needed a pot of comfort! Unfortunately I forgot to do my post before I left for vacation. So here I am writing my post in the desert but my pic is back home on my PC. According to those annoying Microsoft commercials I should be able to access my photos at home from this lap top here but I am too stupid to figure it out . . . and I am vacation so I really can't be bothered. *smile*

The photo will come, yes it shall.

I was quite curious about this stew because it doesn't call for the beef to be dredged in flour prior to browning it. I've made a gazillion stews over the years and the first step is always to dredge the beef in flour and then brown it. This is not in Marcella's recipe - in fact you just brown the beef as it is. I was so tempted to just dredge anyway because it is what I have always done but then remembered that the purpose of this challenge was to learn alternative ways of cooking. Marcella, never having led me astray in the past, was to be listened to.

I know from previous stews that you have to put the vegetables in carefully - if a soft vegetable gets added at the beginning of the cooking time it shall be mush after 2 hours of slow cooking or if a harder vegetable gets added at the end your fellow stew eaters will have far more of a crunch than they may desire. One does not want mush or crunch – you want everything to be cooked to perfection.

Marcella describes it beautifully:

the onions first, because they must cook alongside the meat from the beginning, suffusing it with sweetness; the carrots after awhile; the celery later to keep its springly fragrance from being submerged; and at the very last, the peas.

The result is a delicious stew with perfectly cooked vegetables. This stew is surprisingly uncomplicated by herbs, garlic, or other seasonings. The flavours are what comes naturally from the beef, vegetables, and the wine. Marcella suggests a sturdy red wine - a Barbera, perhaps. I took her advice and added a wonderful Barbera . . . the wine may have cost more than the beef but it sure made a difference.

I am not sure why the lack of herbs and garlic surprised me – if Marcella has taught us NOTHING throughout this activity it is that the best flavor comes from meals that are simple, made with fresh, high quality ingredients. Herbs and other seasonings are to be used sparingly so that the natural flavours are not masked.

This stew is a perfect example of how this works to perfection.

November 14, 2010

Meatballs and Tomatoes

I was so looking forward to this recipe. Over the years, I have tried many different meatball recipes and am always on the lookout for another one. Most of them start with a mix of meats and then add bread, eggs and cheese. This recipe only uses ground beef, which surprised me a little, but I was up to the challenge.

This recipe calls for a good quality bread to be soaked in milk over low heat until the bread has soaked up all of the milk. Then this is mashed until it is homogeneous. I loved this part, because that gave me an excuse to have Michael bring me home a loaf of Marconi bread. Now, for those of you not from St. Louis, let me explain. Marconi Bakery is one of the small Italian bakeries on the “Hill”, which is the Italian section of St. Louis. Its bread is just wonderful. It is dense on the inside with a crust that is toasty brown and sprinkled with sesame seeds. I always take it out of the white paper bag that it comes in and I first just inhale the aroma from the bread. It is one of the best smells I have ever encountered. The crust is thick and it demands to be slathered in butter and eaten quickly. I was very glad that the soaking bread took some time before it needed my attention, because I got a chance to indulge this simple pleasure. This is the type of bread made with a few simple ingredients and meant to be indulged in on the day it is made.
34Beth1.jpg


The rest of the ingredients are just onion, parsley, olive oil, and parmigiano-reggiano with nutmeg, salt and pepper. This is all mixed gently together and rolled into small balls. These are then rolled in breadcrumbs and then fried in oil until they are brown. The oil is removed from the pan and then chopped tomatoes added. This is cooked down for about a half an hour.

34Beth2.jpg


These meatballs are very flavorful, but I think I would have liked to cook them with the tomatoes for a longer time. The tomatoes didn’t seem to have time to pick up as much of the flavor as I would have liked. I served this over spaghetti, but mostly I ended up just eating the meatballs and tomatoes together. This didn’t bother me very much since I more than made up my carb quotient for the day with the bread!

November 15, 2010

Winter Meatballs with Savoy Cabbage

111510IE1.jpg

November 16, 2010

Beef Patties Baked with Anchovies and Mozzarella

34essentials1.jpg

Moist and tender, with the enriching flavors of anchovies and mozzarella, these beef patties deserve to be eaten with a fork and knife, not on a bun. The milk soaked bread & the egg added just the right amount of moisture.

I've never used dry bread crumbs to coat a beef pattie before cooking. Now I will use them whenever possible. It sealed in the juices without forming a shell as a batter would.

34essentials2.jpg


After a quick fry in vegetable oil, the beef patties are transferred to a buttered baking dish and topped with halved tomatoes, sliced mozzarella, oregano, & anchovies. Each is then garnished with a small strip of tomato, before slipping into a 400 degree oven for about 10 minutes of baking.

34essentials3.jpg


We had invited my friend, Nancy, to join us for dinner. Then at the last minute Dan's brother offered him his spare ticket to a Biliken's game. So, Nancy and I had entirely too much food on the table. I hope the rest keeps overnight.

34essentials5.jpg


We enjoyed our delicious beef patties with one of my vegetable assignments which is due to post on Feb. 22nd, Potatoes with Onions, Tomatoes, and Sweet Pepper. With the addition of fresh bread from Marconi Bakery, my old stand-by A•Mano primitivo and we had a perfect combination.

34essentials6.jpg

November 18, 2010

Bollito Misto-Mixed Boiled Meat Platter

Okay, it's time for Bollito Misto. If you've never heard of it, you're probably not alone. This is dissapearing very quickly from restaurants. You still might be able to find it in a few restaurants in Northern Italy. Evidently, it is an interesting affair, where they wheel a steam trolley to your table, and the waiter spears out various meats.

34cindy1.jpg

Marcella says this recipe serves 18. I sure didn't have 18 people to serve, so I cut the recipe down a little, although I kept in all of the ingredients. And what are those ingredients? How about a beef tongue, boneless beef chuck, veal breast with short ribs, a chicken, and a cotechino sausage. That is a lot of meat, isn't it? Well, there was no veal breast to be found within an hour of Anchorage, and I couldn't find anyone to order it for me. So I had to substitute veal shanks. That means there wasn't much veal meat, but the veal bones added a lot of flavor to the wonderful broth. I thought I'd never find a Cotechino Sausage, but when I walked into our one Italian market, and there one set.

Here's what you do for the recipe. In a stockpot you combine a couple of carrots, celery stalks, an onion, red bell pepper, and a potato. Bring to a boil, then add the beef chuck and beef tongue ( a very tasty piece of meat, but one I don't care to look at, at least before it's been cooked and the skin peeled off), and tomatoes. You simmer this for about 1 hour, and then take out that lovely tongue and peel off the skin. You then return that to the pot, and add the veal, and simmer for another 1 3/4 hours. You then add the whole chicken to the pot (can you tell you need a REALLY big pot?). You also add salt, and cook until the chicken is very tender at least 1 hour. You cook the cotechino separately. I don't know if this is normal, but my cotechino sausage, which was imported from Italy, came sealed in a foil pouch and you just drop it in boiling water for 20 minutes. And somehow, it's not refrigerated before you cook it!

Marcella says that a platter piled high with all of these meats is impressive to look at, but the meats dry out quickly. So it's better to keep it in the broth, and quickly pull out each piece of meat before serving. She suggests serving this with an assortment of sauces, of which I planned on making two-Piquant Green Sauce and Horseradish Sauce. I made the Piquant Green Sauce (Salsa Verde), which is a mixture of parsley, capers, anchovy fillets(optional), mustard, red wine vinegar, salt, and olive oil all blended together. My husband went to the grocery store for me, and brought home what they told him was horseradish. It wasn't-it was daikon radish. So no horseradish sauce.

I am very happy to say that I am one who has now made an authentic Bollito Misto. The meats were as tender as could be, and the broth was delicious. I'll be freezing that for making risotto later. The meats were good sliced with the Salsa Verde on top.

I served the Bollito Misto a second way. I cooked some potatoes, turnips, and carrots in some of the broth until tender. I placed the vegetables, meat, and broth in a bowl and served it this way. It kept the meat more tender this way, as it was always sitting in that flavorful broth.

34cindy2.jpg

I have my doubts as I'll ever make a full Bollito Misto again. It was quite expensive-that little cotechino sausage cost me $20! And it makes a huge quantity. And it takes a lot of time to make. I might just make a paired-down version with less meat. But I know I will think differently now when I hear anything about "boiled meats". It used to conjur up an image of unflavorful, unappealing meats. Now I know differently, and that image will be replaced with succulent, tender meats in a most flavorful broth.

Thank you, Marcella, for including a recipe for a dish that is dying out. It is a dish that I would have never made if I had stumbled upon the recipe, and I am so glad that I am one of the few who has now discovered the charm of Bollito Misto.

This page contains an archive of all entries posted to Pomodori e Vino in the Beef category. They are listed from oldest to newest.

Appetizers is the previous category.

Chicken, Squab, Duck, and Rabbit is the next category.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel