Carpaccio

Venezia crestCarpaccio Di Carne. The original version of this dish comes from Venice. According to Arrigo Cipriani, the present-day owner, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard and mayonnaise sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.This lighter version is far more common nowadays.

Carpaccio ingredients

Carpaccio ingredients

  • Beef, veal or horse fillet, sliced very thinly
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Aromatic herbs, chopped – optional
  • Parmesan cheese, shaved – optional
  • Green salad leaves, optional
  1. Marinate the meat in the lemon juice for around an hour.
  2. Remove from the marinade and arrange on a serving plate.
  3. Season with salt and pepper and dress with olive oil.
  4. variation: Add some chopped aromatic herbs (parsley, basil, mint etc.) to the marinade.
  5. Variation: Top with shaved Parmesan
  6. Variation: I like to serve the carpaccio on top of some green salad leaves.
Carpaccio finished dish

Carpaccio finished dish

Beef in white wine and tomatoes

This classic dish is known as spezzatino di manzo in Italian. If you serve it with polenta, it’s a meal in itself. Serves 4

Beef in white wine ingredients

Beef in white wine ingredients

  • 1/2 medium onion, finely chopped
  • 2 tbsp olive oil
  • 25g butter
  • 1 medium carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 600g lean stewing beef, cubed
  • 75ml dry white wine
  • 200g tomato pulp or passata
  • salt and pepper

  1. Heat the oil and butter in a pan, add the onion, celery and cook over a low heat, stirring from time to time, for 10 minutes.
  2. Add the meat and stir-fry until it is browned all over.
  3. Add the wine and let it reduce until it has almost completely evaporated.
  4. Add the tomatoes along with 150ml warm water.
  5. Cover and simmer over a low heat until the meat is tender, 1-2 hours.
Beef in white wine

Beef in white wine

Meatloaf in tomato sauce

This dish can be eaten hot or cold. If you like you can use some of the sauce with some pasta  as the first course. Polpettone al sugo is eaten all over Italy. Serves 8

meat loaf ingredients

  • 1 kg minced beef
  • 250g bread crumbs
  • 2 tbsp chopped parsley
  • 60g parmesan – grated
  • 4 eggs
  • olive oil
  • 1 medium onion – finely chopped
  • 1 clove garlic
  • 4 cans plum tomatoes
  • handful of basil leaves
  • salt and pepper
  1. Mix together the meat, bread crumbs, parsley, parmesan, eggs, salt and pepper
  2. Form into a large oval meatloaf.
  3. Fry the loaf in a large casserole until it’s golden-brown on all sides.

meatloaf ready to cook

  1. In a seperate pan, fry the onion in olive oil until golden. Add the garlic and fry for another couple of minutes.
  2. Add the tomatoes, break up with a wooden spoon and cook over a medium heat for about ten minutes.
  3. Add the sauce to the meatloaf, cover and simmer for around an hour.
  4. Towards the end of cooking, remove the lid to allow the sauce to thicken.
  5. Let the meatloaf rest for ten minutes before serving.

meatloaf finished dish

Orecchiette with braciole and ragu

Don’t panic when I tell you the main ingredient is horsemeat 🙂 It works just as well with beef. Thanks to Antonella for the recipe. If you are wondering why there are more photos than normal, I prepared this dish so I could post the recipe on another forum. If you like you can serve the sauce with the pasta as the first course, and the braciole as the second course.

Ingredients for 4 people

Braciole ingredients

Braciole ingredients

  • 400g of pasta
  • 400g thinly sliced steak (horse or beef)
  • A few cloves of garlic, finely chopped
  • A few spigs of parsley, finely chopped
  • Some grated Grana or parmesan
  • 500g tomatoes – If you can’t get really ripe ones, use tinned.
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 onion, finely chopped
  • Fresh basil
  • Cocktail sticks

And last but not least 🙂

Good red wine

Good red wine

  • It can be served with just about any type of pasta, but here they use orecchiette (little ears).
  • First peel, deseed and chop the tomatoes. It’s much easier if you cut an x in each one and blanch for about a minute. The skin virtually falls off.
  • Then prepare the braciole. Cut the meat into stips about 5cm wide. Put a little garlic, parsley and Grana on each strip. Roll up and fasten with a cocktail stick
Assembling the braciole

Assembling the braciole

    1. Brown the braciole in a heavy pot – one that’s good for slow cooking. Remove and put to one side.
    2. Add the carrot, onion and celery to the same pot. Fry gently until the onion is well coloured.

Braciole frying tritata

    1. Return the braciole to the pot and add a good slug of red wine. Cook until the wine has almost reduced to nothing

Braciole reducing wine

    1. Then add the tomatoes, cover and cook over a very low heat. Cooking time depends on the meat. It should be very tender, but not falling apart. Check every now and again with a sharp knife or a skewer to see when they’re done. Mine took about 3 hours.

Braciole cooking

  1. When they are done, remove the braciole from the sauce. Chuck in a bit of chopped basil. Toss the cooked pasta in a little of the sauce and divide between 4 plates. Remove the cocktail sticks and put 4 or 5 braciole on each plate. Top with more of the sauce, sprinkle on some parmesan and we’re away 🙂 Alternatively, serve the sauce with the pasta as the first course, followed by the braciole as the second course.

Braciole finished dish

I’ve just found out that Tony Soprano’s recipe for ‘Braciole’ (or Brazhool 🙂 )appears in The Soprano Family Cookbook They serve it with ziti though. Would they be the famous ‘Grandma’s ziti’ we were always hearing about 🙂