Barolo Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HERB-POACHED TENDERLOIN WITH BAROLO SAUCE



Herb-Poached Tenderloin With Barolo Sauce image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon fresh oregano or marjoram
1 teaspoon fresh thyme leaves
1 bay leaf
6 basil leaves
1 teaspoon paprika
1 20- to 24-ounce piece beef tenderloin, at room temperature
2 tablespoons extra virgin olive oil
Salt and pepper
3 cloves garlic, slivered
1 cup beef stock (if canned, use low-sodium)
1 cup Barolo or other sturdy red wine

Steps:

  • Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
  • Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
  • Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
  • Unwrap meat (scissors will be helpful), slice and serve with sauce.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE



Brasato al Barolo - Braised Chuck Roast in Red Wine image

Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 15h16m

Yield 5

Number Of Ingredients 13

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

Steps:

  • Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
  • Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
  • Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  • Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
  • Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g

GRILLED FILLET WITH BAROLO SAUCE (FILETTO CON SALSA AL BAROLO)



Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 sprigs rosemary, leaves picked
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Four 4-ounce fillet medallions
6 ounces dandelion greens
2 teaspoons minced garlic
6 ounces cippolini onions, chopped
4 ounces reduced Barolo wine, for sauce

Steps:

  • Heat grill to medium-high to high heat.
  • Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature.
  • In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions.

BAROLO SAUCE



BAROLO SAUCE image

Categories     Sauce     Mushroom     Dinner     Simmer

Number Of Ingredients 10

1 tablespoon oil
1/2 cup chopped shallots
1/2 cup sliced white mushroom caps
1 small thyme sprig
1 cup chicken stock or clam juice
1 bottle (750 ml) Barolo or other full-bodied dry red wine
1 tablespoon heavy cream
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
Pinch of sugar
Salt and freshly ground pepper

Steps:

  • 1. Heat the oil in a medium saucepan. Add the shallots, mushrooms and thyme and cook over high heat for 10 minutes, stirring frequently. Add the stock and boil until the mushrooms are almost dry. Stir in the wine and boil until reduced to 2 tablespoons, about 30 minutes. Stir in the cream and bring to a boil over low heat. Whisk in the butter and sugar and season with salt and pepper. Strain the sauce through a fine sieve, pressing on the solids, and keep warm.

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

Provided by Lidia Bastianich

Categories     Wine     Beef     Onion     Vegetable     Braise     Dinner     Meat     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 or more

Number Of Ingredients 18

6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it-the less space in the pot, the less wine you'll need
A meat thermometer

Steps:

  • Heat the oven, with a rack in the center, to 250°F.
  • Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
  • Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
  • Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged-add beef stock as needed.
  • Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
  • After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F-it should be easily pierced with a fork-take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
  • Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
  • To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.

BEEF IN BAROLO



Beef in barolo image

Marinate beef short ribs in wine with aromatics the night before you want to serve this dish. It exudes the richness of northern Italian cuisine

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 4h40m

Number Of Ingredients 13

4 small short ribs
750ml bottle barolo (or another full-bodied Italian red wine)
1 rosemary sprig
1 thyme sprig
5 sage leaves
1 bay leaf
1 tsp black peppercorns
1 tsp juniper berries
2 tbsp vegetable oil
250ml chicken stock
2 large onions , quartered
2 large carrots , cut into long wedges
soft polenta with a drizzle of truffle oil, to serve

Steps:

  • The night before, put the beef in a large bowl. Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you don't have time.)
  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the vegetable oil in a large casserole. Add the beef, browning all over except for the bone side, then remove and set aside. Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2½ hrs.
  • Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside. Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface - skim it off. Pour the skimmed sauce back into the casserole dish, then add the browned veg and meat. Cover, then return to the oven for another 1½ hrs, removing the lid for the last 30 mins to let the sauce reduce, then serve with polenta drizzled with truffle oil.

Nutrition Facts : Calories 751 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

More about "barolo sauce recipes"

LIDIA’S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO …
lidias-insanely-delicious-italian-beef-roasted-in-barolo image
Preheat the oven to 250° F. Season the roast with half the salt. Heat the olive oil in a large Dutch oven set over medium-high heat. Brown the roast on all sides, about 8 minutes in all, then remove it to a platter. Add the onions, carrots, …
From foodschmooze.org


BAROLO WINE REDUCTION SAUCE > IL BEL LAGO | RECIPES
barolo-wine-reduction-sauce-il-bel-lago image
1. In a medium saucepan, heat olive oil on medium heat until shimmery. Add shallots and thyme. Cook for 1 minute, stirring occasionally, infusing the oil with flavor. 2. Add beef stock and wine ...
From stltoday.com


AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
authentic-bolognese-sauce-recipe-an-italian-in-my-kitchen image
2019-09-18 Cover the pot, and stir occasionally. The sauce must cook slow and low for three hours, do not boil or the sauce will burn. During the last 15-20 minutes of cooking, raise the heat a little and cook on a slow boil, stirring …
From anitalianinmykitchen.com


BEEF BRAISED IN BAROLO: RECIPE FOR ITALIAN BRASATO - EATALY
beef-braised-in-barolo-recipe-for-italian-brasato-eataly image
Brown the meat on all sides, then remove. Add the garlic, onions, carrots, celery, rosemary, bay leaves, and cloves. Season with salt and pepper and cook over medium heat, stirring frequently, until the vegetables are soft, about 8 …
From eataly.com


BRASATO AL BAROLO RECIPE - GREAT ITALIAN CHEFS
brasato-al-barolo-recipe-great-italian-chefs image
1. Heat a glug of olive oil in a heavy-bottomed casserole with a lid – it should be just big enough to hold the beef. Season the beef generously with salt and pepper then add to the pan and brown on all sides. olive oil. 1kg beef roasting …
From greatitalianchefs.com


TRADER JOE'S ITALIAN MARINARA SAUCE WITH BAROLO WINE
trader-joes-italian-marinara-sauce-with-barolo-wine image
2018-01-11 The pros: Trader Joe's Italian Marinara Sauce with Barolo Wine is new and has an almost homemade taste to it.This is far more complex than most other sauces. The smell of this had me both smiling and thinking about Julia …
From becomebetty.com


BRASATO AL BAROLO (ITALIAN-STYLE BEEF BRAISED IN RED …
brasato-al-barolo-italian-style-beef-braised-in-red image
2022-05-28 Gather the ingredients. Roughly chop onion, celery, and carrot, and put in a bowl with meat, bay leaf, and peppercorns. Pour wine over mixture and marinate overnight, turning meat occasionally. Remove meat, reserving …
From thespruceeats.com


BOLOGNESE WITH BAROLO AND BLACK PEPPER SAUCE | RECIPE …
bolognese-with-barolo-and-black-pepper-sauce image
Heat a large Dutch oven over medium-high heat with EVOO, 2 turns of the pan. Add pancetta or guanciale and brown to crisp, remove and drain. Melt butter in pan, pat meat dry and add it to the pan. Brown well, season liberally with …
From rachaelrayshow.com


BAROLO SAUCE RECIPE - DANIEL BOULUD | FOOD & WINE
2013-12-07 Directions. Step 1. Heat the oil in a medium saucepan. Add the shallots, mushrooms and thyme and cook over high heat for 10 minutes, stirring frequently. Add the stock and boil until the mushrooms ...
From foodandwine.com
5/5
Servings 0.5


WHAT IS BAROLO SAUCE? - ANSWERS
2008-03-04 oil, chopped shallots,sliced white mushroom caps, thyme,chicken stock or clam juice, a bottle(750 ml) Barolo or other full-bodied dry red wine, heavy cream, unsalted butter, Pinch of sugar, Salt ...
From answers.com


CRISP PAUPIETTES OF SEA BASS IN BAROLO SAUCE - PLAIN.RECIPES
Directions. Trim each of the sea bass fillets into a 5-by-1 1/2-inch rectangle. Season with salt, pepper and the thyme. Using a knife, slice each potato lengthwise to remove the rounded portions and make a block shape; do not cut off the tips of the potatoes, but do peel them.
From plain.recipes


BEEF BRAISED IN BAROLO: THE REAL, ITALIAN RECIPE TO MAKE THE PERFECT ...
Pierce the meat with a fork and if it penetrates without any difficulty is done. Remove the meat from the pot, pick the vegetables, remove spices and herbs and put them through a sieve, pressing with a spoon. Return the vegetable puree to the pot, add 2 tablespoons of butter and correct for salt and pepper.
From winedharma.com


CREAMY MUSHROOM SAUCE - LET'S PASTA
Add 1 -2 tbsp butter as needed. Bring salted water to a boil and add Pasta and stir frequently. Once mushrooms are sauteed, add white wine and deglaze the pan, reduce wine by half. Add 33% and 10% cream to mushroom mixture and bring to a boil. Once boiling, add. Oregano, Rosemary, Salt and Pepper. Simmer for 1-2 minutes and add cooked, strained.
From letspasta.com


CHICKEN IN BAROLO SAUCE W/ PORCINI MUSHROOMS & LUGANEGA SAUSAGE
Grated nutmeg. 10g porcini mushrooms. 1 luganega sausage or 200g pork sausage. Plain flour. Salt & Pepper. Soften the porcini mushroom in warm milk. Melt the butter in a wide saucepan; add the onion and cook until softened. Then add the chicken and pan fry, turning over on both side. Sprinkle flour over the chicken and cook on both sides until ...
From thetinyitalian.com


BEEF POT-ROAST SIMMERED IN RED WINE | ITALIAN KIWI
2016-10-30 Peel the garlic and slice it. Slice the celery stick. Place the beef in a Dutch Oven, or heavy-based pot with a well-fitting lid. Add all the other ingredients, including the wine to the pot. Bring to a simmer on the stove-top, then put the lid on the pot. Leave it to simmer on a medium-law heat for 2 1/2 hours.
From italiankiwi.com


BRASATO AL BAROLO (BEEF STEW WITH BAROLO WINE) - ITALIAN RECIPES BY ...
How to prepare Brasato al Barolo (Beef stew with Barolo wine) To prepare the braised meat with Barolo, start by making a seasoning bag. Put the cloves, peppercorns and cinnamon in a piece of sterile gauze 1. Close and tie off with kitchen string 2. Then also tie rosemary and bay leaves and movo on to the vegetables 3.
From giallozafferano.com


PAIRING & RECIPES | BAROLO WINE CLUB - THE ITALIAN WINE CLUB …
Boil spinach and let cool. Boil 6 large cabbage leaves, drain and carefully place them on a kitchen towel. Heat the oil, garlic and rosemary in a thick-bottomed pot. Add the meat and season with salt and pepper. Mix until entirely browned. Then add a bit of red wine and turn down to low flame.
From barolowineclub.com


RICETTA RICE WITH BAROLO - FIRST COURSE TRADIZIONALE DELLE LANGHE
2013-01-28 For the Barolo sauce: 1 liter of Barolo; 2 stems of celery; 1 big shallot; 1 garlic yolk; 1 sprig of rosemary; 1 laurel leaf (it will be taken away) 3-4 grains of pepper; some leaves of marjoran; a big slice of pepper; For the rice: 300 g Carnaroli rice; 1 shallot; 1 sprig of rosemary; beef tea; a little butter; extra virgin olive oil; grated ...
From langhe.net


BEEF BRAISED IN BAROLO: HOW TO MAKE THE PERFECT RECIPE
2018-02-10 In a fairly large bowl place the meat, vegetables with garlic, aromatic herbs, cloves, peppercorns and cinnamon. Add the wine until cover the whole meat. Cover with cling film and place in the fridge to marinate for 12 hours (1). After the necessary time, take the meat and place it on a cutting board and dry it with paper towels (2).
From recipesfromitaly.com


BOLOGNESE WITH BAROLO AND BLACK PEPPER SAUCE RECIPE | RACHAEL RAY
1 1/2 cups Barolo or other dry red wine. 1 can San Marzano tomatoes (28-32 ounces) 2 cans beef consommé. 1 cup whole milk. 1 pound pappardelle or bucatini pasta. Freshly grated Parmigiano Reggiano cheese (for a nutty flavor) or Pecorino cheese (for a tangy flavor), for topping. Preparation. Heat a large Dutch oven over medium-high heat with the EVOO, two …
From rachaelray.com


BRASATO AL BAROLO, BATHED IN WINE TO MELT IN YOUR MOUTH
2019-12-27 The recipe for brasato al Barolo Ingredients. 2.6 lbs of beef shank, 1 celery rib, 3 carrots, 1 onion, 1 garlic clove, 1 bottle of Barolo, 2 cloves, cinnamon, salt, pepper, extra-virgin olive oil. Method. In a large bowl, marinate the meat with the chopped vegetables, wine and spices. Leave to rest for 12 hours in a cool place. After this time ...
From lacucinaitaliana.com


BAROLO SAUCE REZEPTE | CHEFKOCH
Barolo Sauce - Wir haben 15 leckere Barolo Sauce Rezepte für dich gefunden! Finde was du suchst - köstlich & genial. Jetzt ausprobieren mit ♥ Chefkoch.de ♥.
From chefkoch.de


BAROLO FOOD PAIRING: 10 DISHES FIT FOR A KING - UNRAVELING WINE
2021-02-16 The protein of the veal with battle the tannins, while the tomato sauce will calm down the acids in a Barolo. Serve over polenta. Ribeye steak. The ribeye cut is one of the fattiest cuts of beef. That extra fat will melt with the searing acidity of Barolo. The protein in the beef with knock the tannins down to size. Ideally, cook it to medium-rare. Wild Boar Agnolotti. Agnolotti …
From unravelingwine.com


BAROLO WINE RECIPES - NYT COOKING
Browse and save the best barolo wine recipes on New York Times Cooking. X Search. Barolo Wine Recipes. Monkfish With Wine Sauce and Mushrooms Molly O'Neill. 50 minutes. Paupiette of Sea Bass Molly O'Neill, Le Cirque 2000. 1 hour 30 minutes. Show More Recipes. Or try our popular searches. Easy Vegetarian Weekend Projects Classic Quick Healthy. Get Our …
From cooking.nytimes.com


BOLOGNESE WITH BAROLO AND BLACK PEPPER SAUCE - RECIPES LIST
1 1/2 cups Barolo or other dry red wine; 1 can San Marzano tomatoes (28-32 ounces) 2 cans beef consommé; 1 cup whole milk; 1 pound pappardelle or bucatini pasta; Freshly grated Parmigiano Reggiano cheese (for a nutty flavor) or Pecorino …
From recipes-list.com


DUTCH OVEN BRISKET - BRASATO AL BAROLO - SIP AND FEAST
2018-12-10 Set brisket aside and brown the veggies in the oil and fat mixture for 10 -15 minutes on medium heat. Add the wine to the pot and, with a wooden spoon, scrape the bottom of the dutch oven to remove all the flavor bits. Add the brisket to the wine and veggies. Cover and place in 300f oven for 3-4 hours.
From sipandfeast.com


CRISP PAUPIETTES OF SEA BASS IN BAROLO SAUCE RECIPE
For each paupiette, on a 10-inch sheet of wax paper, arrange 8 slightly overlapping potato slices to form a 5-inch wide rectangle.Center a fish fillet horizontally in the rectangle and wrap the ...
From foodandwine.com


TENDER BAROLO BRAISED BEEF SHOULDER WITH ROSEMARY AND SAGE …
Place uncovered Dutch oven in oven heated to 300 F (150 C) and cook for two and half to three hours, flipping the roast periodically. Remove Dutch oven from heat and check beef for fork-tenderness. Remove roast from Dutch oven and place on platter. Remove bouquet garni and skim any fat from the top of the braising liquid and discard.
From more.ctv.ca


BRAISED BEEF IN BAROLO WINE SAUCE - DELALLO
2 cups vegetable or beef stock. DIRECTIONS. Preparation for the marinade: Place the meat in a large bowl; add all the soffritto along with the bouquet garni, cloves and juniper berries, a bit of salt and peppercorns and the Barolo. Let the meat marinate for 12 hours or more in the refrigerator. Turn the meat often. Braising:
From delallo.com


BRAISED BEEF IN BAROLO SAUCE RECIPE | EAT YOUR BOOKS
Save this Braised beef in Barolo sauce recipe and more from Home Food: 44 Great American Chefs Cook 160 Recipes on Their Night Off to your own online collection at EatYourBooks.com
From eatyourbooks.com


BEEF BRAISED IN BAROLO - LIDIA
Directions. Heat the oven to 350 degrees F with a rack set in the center. Season all surfaces of the roast with half the salt. Pour the olive oil into a large, heavy braiser and set over medium- high heat. Lay the roast in, and brown it, until caramelized all over. Remove to a platter.
From lidiasitaly.com


BEEF IN BAROLO WITH PARMESAN MASHED POTATOES | RECIPES - DELIA …
2019-09-26 To cook the beef, pre-heat the oven to gas mark 1, 275F (140C) and then heat 1 dessertspoon of the oil in a large, solid frying pan. Take the beef out of the marinade (reserve the wine) and dry the meat thoroughly with paper towels. Season it with salt and pepper and, when the oil is very hot, brown the beef on all sides, turning it around ...
From deliaonline.com


SHORT RIBS BRAISED IN BAROLO - LIDIA
Directions. Soak the porcini in 1 cup boiling water until softened, about 15 minutes. Drain and chop; reserve the porcini and the soaking liquid. Add the mushrooms and soaking liquid with the rest of the liquid in the recipe. Heat a large Dutch oven over medium heat. Season the short ribs with salt and pepper.
From lidiasitaly.com


BEEF BRAISED IN BAROLO: BRASATO AL BAROLO | EMERILS.COM
Directions. In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the beef and cook, turning, to brown on all sides. Remove from the pan. To the fat in the pan, add the pancetta and cook until browned, about 3 minutes. Add the onions, carrots, and celery and cook until caramelized, about 10 minutes.
From emerils.com


ITALIAN BEEF BRAISED IN BAROLO - JUST A LITTLE BIT OF BACON
2017-10-16 Bring the liquid in the pot to a bubble then cover the pot and put it in the oven. Braise the roast for 4 hours. Transfer the roast and vegetable to a platter. Discard the herbs. Skim the fat off the top of the liquid and bring it to a rolling boil on high until it is reduced to 2 cups, about 15 minutes.
From justalittlebitofbacon.com


DELICIOUS DISHES TO PAIR WITH BAROLO, BARBARESCO AND BARBERA
2020-03-16 Barbera: a refreshing partner for succulent meat dishes. Onto Barbera, Italy’s third most popular grape and the star of Piemonte wines Barbera d’Asti and Barbera d’Alba. It’s high in acid and low on tannin, so has a light and refreshing flavour that cuts through succulent meat dishes like pan-fried duck breast, juicy rib-eye steak and ...
From independent.wine


BEEF BRAISED IN BAROLO RECIPE | LEITE'S CULINARIA
2020-03-03 Brown the beef on all sides, 7 to 10 minutes, reducing the heat if the beef begins to scorch. Transfer the beef to a large plate. Pour off almost all the fat in the pot, add the pancetta, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook, stirring ...
From leitesculinaria.com


YOU HAVE TO TRY THIS BEEF TENDERLOIN RECIPE FROM ITALY. - VERO
2022-02-18 1. Lightly dredge each beef filet in the flour, and melt the butter in a skillet over medium to medium-high heat. 2. When the butter is melted, gently place the filets in the skillet and salt one side, flipping after approximately 1-2 minutes, or when it has just started to brown, and salt the second side. 3.
From verovinogusto.com


CRISP PAUPIETTE OF SEA BASS IN A BAROLO SAUCE RECIPE
2010-05-08 For the sauce: Heat the oil in a pot over high heat. Add the reserved sea bass. bones, the shallots, mushrooms, and thyme sprig and roast for 8 to 10. minutes while stirring often. Add the chicken stock, bring to a boil, and cook until completely reduced. Add the Barolo wine, bring to a. boil, and reduce by half.
From bakerrecipes.com


Related Search