One of the things I have had to get used to in food shopping is that when I ask for meat for a spezzatino [casserole / stew] it is cut in far bigger pieces than you would expect to buy in Britain. At first I used to ask the butcher to cut it a little smaller , or do so myself at home, but now, unless I am cooking something British or northern European, I go along with it. At an Italian meal, you will have possibly had antipasti, and almost certainly pasta first so it is no surprise that only a little of the main meat dish is initially served, in its sauce.
This stufato di manzo [beef stew] again from the Cucina del Sole book, is first cooked on the hob with flavourings, which include red wine and a spice bag of cinnamon sticks and 10 cloves, and then in the oven for about 4 hours, by the end of which time your living space will smell heavenly! [I have never understood what is wrong with having the aroma of good cooking pervading your home and why some people do everything to try and disguise it!] Last night I found I had committed the ultimate Italian "sin" and run out of pelati [tins of tomatoes] so I just added a couple of dollops of my favourite ingredient instead. The result was still Sicilian comfort food at its best!
16 comments:
Looks very tasty WL...you are such a good cook :-)
Thanks, Anne.
Looks yummy as always! Welsh, is the Italian government really going to collapse? What about Sicily's governor? Wow!
I just made a stufato di manzo myself, not from a special cookbook but from my head, one of the few things I make without a recipe.
I had to cut each piece of beef into four pieces so the Canadian butchers are the same as the Italians. Probably saving labour costs.
I actually like beef stew a lot. Sort of comfort food I guess.
You have a most interesting blog.
You made that? You actually made that? But then you're a professional.
Fantastic. It looks just like winter comfort food should look. And you're quite right: you can't go wrong with a tin of pealed tomatoes... (the kids always love tomato with pasta). Unfortunately, we can't get your secret ingredient here (in Portugal).
But I will have a go at the Sicilian stufato di manzo - we don't really use cinnamon here for meat - sounds good, though.
I am planning a beef stew later in the week I think I shall look up this recipe. Sounds heavenly. I can already imagine the aroma.
Long slow cooking is what a good stew needs. I always remember my cookery teacher at school saying,'a stew boiled is a stew spoiled.' I love the smell of home cooking; that is with one exception, cauliflower.
That sound and looks delicious Welshcakes. I`ve got a kilo of Shin Beef in the fridge so I feel a "WCL "Cuisinier" momment coming on!
Question: How many cinnamon sticks and, are there any other spices in the spice bag, or, is that the Italian bouquet garni ? Thanks.
Love Di. xx
mmmmm....beef stew.....so good for winter comfort. Especially with dumplings! My kids always loved it and when my younger daughter finally moved out, I made a big stew and had her over. Gave her half the leftovers and she was in heaven.
I have cooked a beef casserole this evening but it doesn't look like that. In fact, my youngest son didn't fancy it (and it was the best butcher steak) preferring to heat up last night's pasta instead. It must be his continental blood.
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hey I got stars back again!
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re the meat: do you mean it's cut bigger so you give one or two bits per portion?
or is it something to do with flavouring... sorry you have to bear with me I'm a real cuisinary novice!!
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You can see how tender the meat is in the photo.
mmmmmm...can almost smell it here :) xo
Sorry for the late replies here, everyone. Work got in the way!
Hi , pink: probably - again! No one is showing any surprise about the Cuffaro situation here. It 's a "What did you expect?" reaction! Hi, jmb. I never thought of that! Thank you kindly, tor Hershman. Ciao and thank you, James. Thanks, luso-anglo-german. It's a pity they don't have the thick tomato paste there but I'm sure you will find a substitute. Cinnamon is really the only spice used in any quantity here. Thanks, kissa - it did smell good! Hi, MM. Your teacher was right. I can't stand the smell of cauli cooking, either. Hi, Trubes. Thank you. About a 2-inch stick of cinnamon. the type we get here is quite strong. 10 cloves. The recipe said to put bay leaves in the bag but I put them in separately. x Hi, Leslie. I've never been a dumpling fan, strangely. But I agree with you on comfort food. Hi, Ellee. I'm sure you made a lovely stew. It must be the continental blood in your son, as you say. Ciao, Gleds. Yes, you only need to serve about 3 pieces per person. Over to see how you're doing later. Liz and Kyles - thanks.
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