So many of us are in a rush, encouraged by the tech trappings of modern life to engage in near constant swiping, scrolling and clicking. Italy’s rich culinary tradition offers a welcome antidote, inviting us to select interesting, flavorful ingredients, to learn about where they come from and to enjoy preparing a delicious meal, which we can then savor in the company of friends. A tavola non s’invecchia: at the table, you don’t grow old. What better proverb to capture the spirit of Italian conviviality?
In northern Italy, manzo all’olio – literally, beef in oil – is a beloved dish, almost a Proustian madeleine for those from Franciacorta, where each family puts its own spin on the tradition. Fast food this is not: from chopping the onion to setting the table, you’ll need at least three to four hours. But it’s time well spent, as any Lombard can confirm.
And if you’re wondering what to serve with the meal, consider Franciacorta rosé, a delicate wine with red currant and raspberry aromas, made with Chardonnay, at least 35% Pinot Nero and at most 50% Pinot Bianco and 10% Erbamat grapes. Its dewy blush tones belie a serious fermentation process of at least 24 months on the lees, and it’s sure to add just the right sparkle to your dinner.
MANZO ALL’OLIO WITH POLENTA
Ingredients:
2.2 lbs. beef chuck
¼ cup cornstarch
2 tablespoons butter
2 sardines
Garlic
Onion
Olive oil
Salt
Method:
Finely dice half an onion and a clove of garlic; brown them in a deep pot with butter and the sardines.
Add 10 cups of water and a pinch of salt and bring to a boil. Add the meat to the water and allow a few minutes before removing any unwanted bits of fat.
Continue cooking for three hours. Dilute the cornstarch in cold water and add it to the pot, together with the olive oil. Cook the meat for another 20 minutes.
Remove the meat from the pot and adjust the thickness of the broth. Serve the beef sliced and covered in broth.
Prepare the polenta at least 40 minutes before the beef is ready.
In a large saucepan bring about 5 cups of salted water to a boil and pour the polenta in slowly, stirring with a whisk.
After a few minutes, continue to stir with a wooden spoon to avoid lumps.
Slice the chicory in four and bake it in the oven for 12 minutes at 350 degrees, with just a bit of olive oil and salt.
Serve the meat with Polenta and chicory and pair it with a glass of Franciacorta Rosé for a perfect dinner.