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By Antonio Carluccio and Priscilla Carluccio
Published 1997
In the Aosta Valley, where this recipe is mostly found in Italy, this dish is known as carbonnade because the local dialect is more French than Italian. It is, in fact, a beef stew cooked for at least 2 or 3 hours in a butter, onion and red wine sauce. It is usually served with boiled potatoes or polenta.
ยฉ 1997 Antonio Carluccio estate. All rights reserved.
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