Sep 5, 2012

Braised beef with porcini mushrooms | Italian Notes
Share

Bistecca alla cacciatora
Most Italians – especially those from central Italy – have a strong affection for the wild porcini mushrooms. The name alone gives a hint of the particular qualities, as ‘porcini’ means ‘piglet’ and the fungi do have a chewy meat-like taste and texture. Besides porcini have a symbiotic relationship with the trees they grow under, and experts claim there’s a difference in taste and aroma between porcini grown under pine trees and those nourished in a forest of chestnuts. I’m not able to detect the subtle nuances, but porcini do have more taste than cultivated white mushrooms, giving dishes like this a hearty, earthy flavour.

Ingredients

  • 300 g beef (chunk or sirloin) cut in ultra thin slices
  • 50 g pancetta or bacon
  • 3 cloves of garlic
  • 300 ml red wine
  • 150 ml tomato paste
  • 25 g dried porcini or other mushrooms
  • 1 tbsp juniper berries
  • Olive oil
  • Fresh oregano, salt, pepper

See on italiannotes.com

Enhanced by Zemanta

Tags: , , , , , , ,

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
0

Content Curator

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

More Curations by Mariano