In Rome this second of meat is called simply “Spezzatino” (stew) is served by itself and the sauce ends with bread with that gesture so elegant to collect all the sauce called “shoe”. With this sauce / sauce you can otherwise dress spaghetti and or macaroni and very easily it will soon become one of the favorite dishes of the little ones of the house. In the rest of the world will accompany this dish of meat with white rice or steaming boiled potatoes. We Italians appreciate this dish in purity in this case the discriminating made in Italy is precisely the absence of other spices, scents or side dishes.
Stewed beef stew (serve 6)
- Scamone, beef 1 Kg
- 10 tablespoons of Olio Evo
- 3 red onions
- 2 cloves of garlic
- 2 shallots
- 750 gr. tomato pulp
- 3 tablespoons of tomato paste
- 1 teaspoon of sugar
- 1 liter boiling water
- Salt to taste
- Cut the meat into cubes in equal portions.
- Brown the meat over high heat
- Clean the vegetables.
- Chop the vegetables.
- Add the vegetables to the meat and brown.
- Withered vegetables add tomato pulp, sugar and boiling water.
- As soon as the boil resumes add the tomato paste and cook over a low heat for 90 minutes.
- When cooked, add the salt.
[amazon_link asins=’8854101397,8809828259,8895178815,8866260045,8820375362,8896873460,8844033569,8826470804,8822710770′ template=’ProductCarousel’ store=’it’ marketplace=’IT’ link_id=’6ffe74c9-ff48-4c36-a298-f29faf6442a3′]
Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. “Amazon on me”and ‘his first work of fiction.