A wonderful food pairing for our 2013 Brunello

by Laura Gray on December 18, 2017

25396276_10156026697479936_6820309943801421963_n(1)The 2013 vintage will not be available until January 2018 but, as Montalcino enjoys its first snow of the year, tickle your taste-buds with this wonderful recipe, kindly shared by local chef Raffaella Cova. Raffaella creates incredible food in her home, directly in front of our cellar, the Palazzone that originally gave the name to the property. This simple and tasty Italian dish is perfect for cold winter days and an ideal pairing for our 2013 Brunello. The acidity of the tomatoes and the oil of the sauce, along with the paprika spice, are a wonderful complimentary match for a full-bodied red wine like Il Palazzone Brunello 2013, with its persistence and firm tannic structure. Gulasch or spezzatino is a typical dish in many parts of North-Eastern Italy, particularly those provinces closest to Austria, Croatia and Slovenia. Raffaella organizes gourmet picnics, catering and cookery classes as well as being a personal chef. We can highly recommend her services, along with her mouth-watering Instagram account @lunchwithraffaella. We are thrilled to commemorate our friendship and new proximity with this recipe. Spezzatino Raffaella Brunello 2013 Onion and Paprika Beef Spezzatino or Gulasch Ingredients for two people
  • 300 gr. braising beef (chuck-steak or any cut suitable for slow-cooking )
  • 200 gr. finely sliced golden onion
  • 100 ml. Extra Virgin Olive Oil
  • 2 spoonfuls of sweet paprika, ideally Hungarian
  • 1 teaspoon salt
  • 200 gr. of peeled chopped tomatoes (canned San Marzano)
  • 1 glass of red wine
  • 3 or 4 medium sized potatoes
  • 250 ml. water or beef stock.
  • Cut the beef into 3cm cubes.
  • Heat the oil in a large non-stick pan.
  • Sear the meat for a few minutes on all sides.
  • Add the sliced onion and fry quickly.
  • Add the wine, paprika, salt, tomatoes and stock.
  • Stir well and leave to cook for 90 minutes stirring occasionally.
  • Add the potatoes (peeled and cut into 3cm pieces).
  • Cook for another 20-30 minutes until the potatoes are soft. If the stew dries up add water.
  • Taste in case extra salt is needed.
Enjoy! Buon appetito!

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