This is What an Authentic Italian Recipe Looks Like
My super amazing tour guide in Piedmont, Paolo Ferrero, has authored several books about the region. During my visit he gave me a cookbook he co-authored titled ‘Monferrato mio!’ with some of the region’s traditional recipes.
‘Monferrato mio!’ is written in both Italian and English, and this recipe is taken word for word out of the book. Give it a whirl if you’re feeling feisty!
Beef “Carpione”
INGREDIANTS
- Beef “magatello”, 8 thick slices — “magatello” is defined in the book as: also known as “girello” or “rotondino”, is a pretty lean cut of veal roast, very suitable for “vitello tonnato”, “carpaccio” or cutlets.
- Eggs, beaten, 2
- Bread crumbs, best from stale homemade bread or -even better- from breadsticks
- Olive oil to fry
For the “carpione”: garlic, 2-3 cloves rosemary sprigs and sage leaves; extra-virgin olive oil; white wine; white vinegar; salt
PREPARATION
Dip beef slices in beaten egg and dreg in crumbs, shake off excess
Fry on both sides in hot oil
Prepare the “carpione” frying lightly in a large pan garlic cloves, sage and rosemary in extra virgin olive oil
Add wine and vinegar and finish the cooking (12 – 15 min)
Have a deep plastic container with lid
Add beef slices and cover with home-style “carpione”
Keep in cool place for at least one day before serving and turning the container every so often to insure that all the beef is bathed in vinegar
This summer dish is kept in the refrigerator for ready meals and keeps well for over a week
Note: the “carpione” can be enriched with meatballs, fried zucchini, eggs, even fish: tenches or carps.
The book does not suggest a wine pairing, however the old adage goes:
“If they grow together, they go together”.
This recipe will keep well for over a week, which gives you the opportunity to try it with several different Piedmont varieties. As well, because this recipe is suited for summertime now would be a perfect excuse to chill a light red from the region. Enjoy!
