L'Italo-Americano

www.italoamericano.com 12 THURSDAY, JANUARY 15, 2015 L'Italo-Americano It's wintertime, and around my house that means long, slow meat braises. It's my pleasure to share with you my family's favo- rite cold weather meal, Brasato al Barolo. Fork-tender chuck roast braised in a full bottle of Barolo wine will surely become one of your family's favorites, too. The succulent beef, meltin- gly tender, is infused with the flavor of the wine and notes of winter spices and served with the ultimate Italian comfort food, soft, creamy polenta. This is how we've made it in our family for over one hundred years. C h u c k r o a s t , a r e l a t i v e l y t h r i f t y c u t o f b e e f f r o m t h e shoulder of the animal, is mari- nated in a bath of Piemonte's famous Barolo wine. For extra flavor cinnamon, allspice, clo- ves, and black peppercorns are added. The classic aromatic vegetables - celery, carrots, and garlic - are here too, as are fresh rosemary, a bay leaf and a sprig of Italian parsley. The meat is then browned on the stovetop and then set into the oven to slowly cook. The scent of the beef as it cooks in its bath of wine and spices is positively intoxicating. It's the Barolo that really does the trick. This is one of those funny dishes - thrifty on t h e m e a t e n d a n d d o w n r i g h t d e c a d e n t , p r i c e - w i s e , o n t h e wine. You can use other full- bodied reds, but nothing beats Barolo, the king of Italian red wines. Made from Nebbiolo gra- pes grown on the Langhe hills, this DOCG wine has a light color that belies its full flavor. Rich and complex, it is perfect for hearty beef dishes. And the very good news - this dish is even bet- ter the second day. B r a s a t o a l B a r o l o c o n Polenta serves 6 This elegant, yet simple dish is perfect with a side of green beans. The beans are easy to do, and most of the preparation for them can be done a day ahead. Just drop the trimmed beans into a large pot of well-salted boiling water, and blanch for 3 minutes. Drain the beans in a colander, and then drop them into ice water to stop the cooking. Once cool, d r a i n a n d p a t t h e b e a n s d r y . Transfer to a Zip-Lok bag and refrigerate. Just before serving, heat 2 tablespoons of unsalted butter in a large skillet over a medium flame. Add the beans, some salt and pepper, and heat through, tossing occasionally. • 2 ½ pound boneless chuck roast • 1 bottle of Barolo • 1 yellow onion, thinly sliced. • 2 large carrots, cut in 1-inch chunks • 1 rib of celery, cut in 1-inch Dinner from Piemonte ADRI BARR CROCETTI MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 chunks • 2 cloves garlic, peeled and lightly smashed • 1 sprig Italian parsley • 6-inch sprig of fresh rose- mary • 3-inch cinnamon stick • 1 bay leaf • 5 black peppercorns • 4 whole cloves • 4 allspice berries • olive oil • 2 tablespoons all-purpose flour (optional) Tie the celery, garlic, Italian parsley, rosemary sprig, cinna- mon stick, bay leaf, pepper- corns, cloves, and allspice ber- ries in a piece of cheesecloth secured with cooking twine to make a bouquet garni. Combine all the ingredients, including the bouquet garni, in a large glass bowl. Cover tightly with plastic wrap and refrigerate for 18-24 hours. P r e h e a t t h e o v e n t o 3 2 5 degrees F. Adjust the rack to the c e n t e r p o s i t i o n . R e m o v e t h e meat from the marinade and pat dry, reserving marinade. Pour 3 tablespoons of olive oil into a non-reactive heavy bottom 6- quart Dutch oven or cocotte, and heat over a medium flame until t h e o i l i s a l m o s t s m o k i n g . Transfer the meat to the pot and brown on all sides, about 8-10 minutes per side. If the meat browns too quickly, reduce the heat. Pour all of the marinade, including the vegetables and bouquet garni, over the browned meat, cover the pot tightly, and place on the center rack of the oven. Braise for 2 ½-3 hours, until fork tender. R e m o v e t h e p o t f r o m t h e oven. Remove the meat, and cover it with aluminum foil to keep warm. Strain the sauce. Discard the bouquet garni, reser- v i n g t h e o n i o n s a n d c a r r o t s . Skim the fat from the top of the sauce. Puree the sauce with the vegetables using an immersion blender or food mill. Heat the sauce to boiling, and reduce by one third, or until thickened. If the sauce is quite thin, make a slurry by whisking 2 tablespoons of flour together with 1 cup of sauce, whisking until smooth. Slowly whisk the slurry into the boiling sauce, and boil until thickened. To serve, spoon some polenta o n e a c h p l a t e . C u t t h e m e a t a c r o s s t h e g r a i n i n t o ¼ i n c h t h i c k s l i c e s . P l a c e a t o p t h e polenta, and nap with sauce. Arrange some beans along side, and dinner is ready. Polenta • 1 bay leaf • 2 teaspoons fine sea salt • 7 cups cold water • 1 ½ cups medium-grind polenta • S a l t a n d f r e s h l y g r o u n d black pepper Add the water, bay leaf and salt to a heavy bottom 4-quart pot. Slowly add the polenta, stir- ring constantly. Adjust the flame to medium-high and bring to a boil, continuing to stir. Decrease to a simmer, and cook until the polenta thickens and pulls from the sides of the pot, about 35-40 minutes. Discard the bay leaf. Add salt and pepper to taste. Q u e s t i o n s ? E m a i l m e adri@AdriBarrCrocetti.com or visit AdriBarrCrocetti.com Brasato al Barolo con Polenta

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