Tuesday, June 30, 2015

Po River Piedmontese ~ Spalla di Manzo

The Piedmont region of northwestern Italy (the Piedmont is surrounded on three sides by the Alps, including Monviso where the Po rises. This northwestern region of Italy borders with France, Switzerland and the Italian regions of Lombardy, Liguria and Aosta Valley.

Piedmontese cattle are not easy to come by, however; they’re still a rarity in this country, and for that matter anywhere in the world beyond northern Italy. Small farmers there maintain very tight control of the breed through an association that has managed a registry of all Piedmontese cattle for many, many generations. In fact, this association controls what may well be the smallest and most unique gene pool of any breed of cattle in the world.

The Piedmontese breed is unique in having an inactive myostatin gene that produces a ‘double-muscled’ beef that’s rich in protein and nutrients.” The Piedmontese beef doesn’t consist of the typical ‘stringy’ fibers, and the result is a natural juiciness and tenderness that doesn’t require electrical stimulation, needling, or aging.”

source ~https://www.piedmontese.com/about_the-breed.aspx

This is such a delicious dish "Spalla di Manzo" and very inexpensive that you simply won't believe it. The price for two per serving is just $3.25.

You will need to buy a med to thick cut chuck steak. If you don't have on hand, onion and green pepper than you should buy one of each at your local grocery. As a simple side, you can serve potatoes or pasta or polenta.

In the earlier part of your day, marinate your beef chuck steak in balsamic vinegar, seas salt, garlic powder and red pepper flakes along with fresh dried herbs. When you are ready to cook, chop your onion and green pepper and saute in olive oil and coconut oil with a dollop of butter. Move to the side and lay in your beef which has been gently powdered with flour. Saute your steak, browning on all sides. Then cover and simmer for about 5-6 min on low heat. Add some beef broth and cover again for another 6 min on low heat moving the sauteed onion and green pepper on top of the steak. Top with a shaving of Asiago Parmesan.

When your side is prepared, I cooked a few potatoes, set out the plates and  call everyone to the table.

~ Tutti a Tavola!

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