How to cook Valle d'Aosta beef carbonate, traditional recipe to be cooked with onion and wine and served with very hot polenta.
Ingredients for 4 people
- 800 g sliced beef pulp
- 100 g butter
- 1 medium sized onion
- 1/2 l red wine
- a little flour
- salt
- freshly ground black pepper
Preparation of the Aosta Valley beef carbonate
Flour the slices of meat without beating and brown them in the foamy butter, removing them as soon as they are well colored and keeping them warm.
Finely slice the onion and brown it in the same cooking butter, letting it color slightly before adding the previously browned slices.
Sprinkle with a glass of wine, salt and cook over low heat, adding more wine as soon as the previous one has completely evaporated.
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A few minutes before removing from the heat, adjust the salt and pepper abundantly, then serve immediately with a hot polenta.
