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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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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.

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