Carbonada with polenta is one of The Best-Known Dishes of the Aosta Valley. This food comes from Italy, this food is made from Polenta, Beef, Onion, Pancetta, Butter, Flour, Red Wine, Cinnamon, Nutmeg, Juniper Clove, Salt and Pepper. For more details can see the table below :
Ingredients for Carbonada with polenta
- 600g of ready-to-serve polenta
- 400g of beef
- 300g onion, peeled and sliced
- 100g of Pancetta cut into small pieces
- 50g butter
- flour
- ½ a litre of dry red wine
- cinnamon
- nutmeg
- juniper clove
- salt and pepper
Instructions for Carbonada with polenta
- Cut the meat into cubes, mix and marinate it in the spice for a few hours (for best results, marinade overnight).
- Then stein the meat and lightly floured, seal it in butter until nicely browned in a saucepan, remove and set aside.
- Put the onion and pancetta in the same pan and brown well on a low heat.
- Return the meat to the pan, sprinkle with wine and cook slowly, uncovered, adding, if is necessary, more wine.
- It will take about 60-90 minutes to use the ½ litre of wine, if you need more liquid you can use some stock or hot water.
- Eventually, you will have a thick, rich dark sauce.
- Check the salt, bearing in mind that traditional salted meat was used. Add pepper, nutmeg, cinnamon and cook for another 10 minutes.
- Serve with polenta.
References
- Academia Italiana di Cucina Pandolfini
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