Il Tapūlon di Borgomanero

Name: Il Tapūlon di Borgomanero (Piedmontese Hashed Beef With Red Wine)
Yield: For 6 to 8 Persons
Cuisine: Italy
Ingredients: ½ teaspoon fennel seeds; 3 cloves; 2 bay leaves, chopped; 2 pounds Savoy cabbage, shredded into thin strips; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; ¼ pound pancetta or salt pork, chopped very fine to a creamy consistency; ¼ pound pancetta or salt pork, chopped very fine to a creamy consistency; 2 pounds beef round, ground coarse; 2 tablespoons garlic chopped very fine or mashed; 4 tablespoons butter; 4 tablespoons extra virgin olive oil; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; 1½ cups Ghemme, Barbera, or other stout, fruity red wine such as Zinfandel or Côtes du Rhône; Salt; Black pepper in a grinder

Piedmontese Hashed Beef With Red Wine

Preparation info

For
6 to 8
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

The earthy, solid satisfaction delivered by this Piedmontese hashed beef with cabbage, herbs, and red wine comes straight from the most abundant source of good Italian cooking, the peasant kitchen. The ingredients are the modest ones available to country families (the meat originally used for the dish was donkey), the technique necessarily simple, the paramount objective: supremely comforting flavor. It is best served with polenta or, as a speedier

Ingredients

Europe
Italy
Main course
Mediterranean
Spicy
Gluten-free

Ingredients

Method