Beef Paupiettes with Tomatoes and Wild Capers


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Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

In France this rich, wonderful dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pancetta, garlic, and herbs and sautéed until brown on the outside. Then they are simmered in a delicious tomato sauce until meltingly tender. The addition of citrusy orange zest, piquant wild capers, and sweet fragrant thyme to a finished dish is particular to some parts of Provence. When you serve this rich, radiant dish directly from the clay pot, acc