Adriana’s Beef and Pork Stew, Lo Stufato Dell’Adriana

Adriana's Pork and Beef Stew

Adriana’s Pork and Beef Stew

A number of years ago I finished Vinitaly, the major Italian wine trade show, with a delightful potluck dinner at the home of Lorenzo Begali, who makes wonderful Valpolicella and Amarone. And wrote down the recipes. This time it was a much quieter dinner, with family and kids.

Adriana, Lorenzo’s wife, served pasta followed by stew and polenta.

The recipe will serve 6-8

  • 3 pounds (1.5 k, total) stew beef and boned pork, cubed – proportions to taste but she used more beef than pork
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • A few leaves of sage, and the needles from a 6-inch sprig of rosemary, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • A glass of white wine (optional)

Heat the oil in a pot and sauté the onion, garlic, and herbs until the onion becomes translucent. Add the meat and cook, stirring, until it browns.

If you’re including the wine, sprinkle it into the pot and cook, stirring occasionally, until it evaporates.

Add a glass of warm water, reduce the heat to a gentle simmer, and cook covered until the meat is tender and the juices are much reduced, removing the cover towards the end to hasten evaporation if need be.

Serve with a tossed salad, polenta, and a good red wine. For example, Lorenzo Begali’s Valpolicella.

Note:
Adriana’s pasta sauce is quite similar: She starts out with the same ingredients, though the meat is ground rather than cubed, and also adds enough tomato sauce to turn it pale red. Over tagliatelle, which are called lasagnette in the Valpolicella, it was very good.

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Categories: Beef and Veal Stews, Pork, Recipes from the Veneto, Cucina Veneta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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