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Brasato all’ Amarone: Braised Beef in Amarone Wine Sauce

Add the marinade, and cook on medium-high heat until the gravy reaches the desired density. Occasionally turn the meat to cook it on all sides. Dissolve the tomato paste in the broth. Add to the saucepan. Adjust salt and pepper. Cook on moderate heat for about 2 hours or until the meat is tender, adding a little more broth if necessary.

2 lb beef for roasting
1 oz bacon, diced
1/2 bottle Amarone wine
1 carrot, finely diced
1 medium onion, finely diced
1 bay leaf
1 tablespoon thyme leaves, finely chopped
2 tablespoons butter
4 tablespoons extra-virgin olive oil
salt and pepper
1 tablespoon tomato paste
3 – 4 tablespoons broth

Using a sharp knife, cut a few small incisions on the surface of the meat.
Insert the bacon dice into the cavities.

Place the meat in a container; add the Amarone wine, carrot, onion, bay leaf, and thyme. Marinate for about 12 hours. Turn the meat occasionally to marinate it uniformly.

When you are ready to cook, drain the meat and reserve the marinade. In a large saucepan, put butter and extra-virgin olive oil; place on medium heat. When the butter starts foaming, add the meat and brown it, turning the meat several times on every side. Season with salt and pepper.

Transfer the meat to a cutting board. For best results slice the meat when is lukewarm. Place the gravy in a food processor, remove the bay leaf, run the blade until very fine. Serve the meat lukewarm topped with the warm gravy. Amarone is a very tasty, strong (and expensive) red wine from the Verona area in the Veneto region.

Pastissada de Cavalin Amarone Wine

Yes, caval means horse, and this is indeed a traditional Veronese horsemeat stew, made with Amarone wine and paprica to taste -- the former local, and the latter revealing Austro-Hungarian influences from the period when the Veneto was part of the Austrian empire. If the idea of eating horse bothers you, you can use beef instead -- it won't be quite as rich in iron, but will still be very good.

Ingredients:
2 pounds (1 k) horsemeat, cut from the rump, or beef if you must
2 sticks celery
2-3 carrots
1 large onion
4 cloves
A dozen coriander seeds
1 bay leaf
1 clove garlic
2 ounces (50 g) lard or porkback fat
1/4 cup olive oil
1 bottle Reiciotto Amarone or Valpolicella Superiore (full bodied, dry red wine)
Salt & Pepper to taste
1 tablespoon butter kneaded in flour
Flour
Paprika to taste

Preparation:
Lardoon the meat with the lard and slivers of carrots. Dice the other vegetables and put them with the meat and the spices except the paprika in a bowl; pour the wine over everything, cover and marinate in the refrigerator for three days, turning the meat occasionally.

Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce.

Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer.

The wine? Another bottle of Amarone or Valpolicella Superiore.

Risotto with chicory and Amarone wine

Verona is the biggest exporter of rice "Viaolone Nano I.G.P", here is where you can find the best quality of rice in the world, this is why we have hundred of recipes on how to cook "Risotto".

This is one of the most typical Verona recipe made with Amarone wine from the neighboring Valpolicella wine region.

Ingredients for 4 persons:
1/2 lb. chicory
2 cups Amarone wine
5 cups homemade chicken broth (You can obtain broth boiling 8 cups of water with 1 cube chicken broth for at least 20 minutes)
2 bay leaves
4 tbsp extra virgin olive oil
2 cups rice for risotto (Vialone Nano)
salt
1 tbsp. butter

Preparation:

Put the Amarone wine and the bay leaves in a small saucepan and bring to a boil. Keep boiling at very gentle simmer for about 15 minutes.
Cut into strips the chicory, put 2 tbsp. of olive oil in a medium saucepan at medium heat. Drop in the chicory and stir for about 10 minutes.
In another saucepan put the other two tbsp. of olive oil over medium-low heat. Once it is warm drop in the rice and stir very quickly for a minute. Add warm broth just 1 cup at the time and keep stirring. After 10 minutes start adding 1 cup of the hot wine and wait until it's all absorbed before adding more, keep stirring. After 5 minutes add the chicory. Continue cooking until the rice is al dente, 5 to 10 minutes. Remove the risotto from the heat and stir in the butter. Serve at once.