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The dish is eaten by local countryfolk in Bellinsago. Serve with warm,
soft polenta.
1 1/4 lbs. beef stew meat
2 tbsp. unsalted butter
2 oz. pancetta, chopped
1 garlic clove
1 1/4 cups chopped Savoy cabbage (only the inner parts)
1/4 cup red wine (preferably Barbera)
Salt and pepper
Cut the meat in slices, then in smaller pieces, then dice it.
Put it in a saucepan with 1 tablespoon butter, pancetta, and garlic and
cook at very low heat.
Add the cabbage and cook until tender, stirring from time to time. Add
the remaining butter.
Remove the garlic, pour in the wine, and cook at high heat until the
liquid evaporates. Salt and pepper to taste.
soft polenta.
1 1/4 lbs. beef stew meat
2 tbsp. unsalted butter
2 oz. pancetta, chopped
1 garlic clove
1 1/4 cups chopped Savoy cabbage (only the inner parts)
1/4 cup red wine (preferably Barbera)
Salt and pepper
Cut the meat in slices, then in smaller pieces, then dice it.
Put it in a saucepan with 1 tablespoon butter, pancetta, and garlic and
cook at very low heat.
Add the cabbage and cook until tender, stirring from time to time. Add
the remaining butter.
Remove the garlic, pour in the wine, and cook at high heat until the
liquid evaporates. Salt and pepper to taste.
