Fricandeau is the French name for a cut of meat known in Italian as sottonoce (a part of the rump), and also for the dish made by lardoning it and braising it in wine, with vegetables. Fricandò Valdostano is traditionally made with cured rather than fresh beef, but it will be excellent with fresh beef too. Some cooks thicken the sauce with a little flour, while others add 1-2 tablespoons of tomato paste.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds (800 g) beef, cubed
- 1/2 an onion
- 1 clove garlic
- The leaves of a sprig of rosemary
- A small bunch of fresh sage
- 1 cup dry, unoaked white wine
- Broth
- 2 slices cured lard or pancetta
- Butter (about 1/4 cup)
- Salt and pepper
Preparation:
Mince the onion and garlic, and sauté them in butter. When the onion has turned golden, add the lard and cubed meat, together with the herbs. Brown the meat lightly, then sprinkle the wine over it all and cook until it has evaporated. Reduce the heat to a simmer and cook for about an hour and a half, more, adding broth a little at a time to keep it all from drying out. You can, if you want, thicken the juices by sifting a little flour into the dish shortly before it's done and stirring well. Serve with polenta.
Yield: 6-8 servings Fricandò Valdostano.
More Fricandó?
In Piemonte, the dish is made with a variety of beef cuttings, and those who like it add tomato as well. Artusi instead calls for leg of veal (rump roast), lardoned and left whole.
Yield: 6-8 servings Fricandò Valdostano.
More Fricandó?
In Piemonte, the dish is made with a variety of beef cuttings, and those who like it add tomato as well. Artusi instead calls for leg of veal (rump roast), lardoned and left whole.
