CARNE DI MANZO IN UMIDO (THINLY SLICED BEEF IN TOMATO CAPER …
Provided by: Gary
Prep time: 20 minutes
Cook time: 2 hours
Yield: 6 people
|2 1/4 pounds sirloin or round steak (sliced approximately 1/8 inch thick)|
|1 1/2 cups all purpose flour|
|4 cloves garlic|
|1 cup tomato puree|
|1/4 cup dry red wine|
|4-5 sage leaves (preferably fresh)|
|2 sprigs rosemary (or 1/2 teaspoon dry)|
|2 sprigs oregano (or 1/2 teaspoon dry)|
|1 teaspoon fresh nepita (or substitute 1/3 teaspoon of dried thyme)|
|2 bay leaves (preferably fresh)|
|3 1/2 teaspoons salt (divided)|
|black pepper (freshly ground to taste)|
|1-2 chile peppers (optional)|
|1/4 cup salted capers|
- Herbs, clockwise from top right: nepita, bay leaf, sage, rosemary, oregano.
- Combine the flour and 1 ½ teaspoons of salt. Mix well.
- Pound the steak lightly with a mallet.
- Season the steak with salt and pepper. Cut the pieces in half if they are too large after pounding.
- Dredge the steak in the seasoned flour and reserve. It is best to do this about an hour in advance as the flour will adhere to the meat better.
- Bruise the garlic with the side of a large chef’s knife.
- Put a thin film of olive oil on the bottom of a very large sauté pan. Heat over medium high heat.
- When hot, add as much of the beef as will fit without crowding in a single layer. Add half the garlic.
- Sauté the meat and garlic until the meat is browned on both sides.
- Remove the browned meat to a platter. Repeat with the remaining meat and garlic, in however many batches are needed.
- If the garlic starts to turn dark brown, remove it or it will become bitter.
- When all the meat is browned return it to the pan with any accumulated juices. Leave the cooking oil in the pan.
- Try to arrange the meat so that the pieces overlap rather than putting one piece of meat directly on top of another.
- Add all the other ingredients except the capers.
- Cover and simmer gently until meat is tender flipping the meat every 20 minutes or so. It will take at about one and one-half to two hours to get the meat tender depending on the cut and your elevation.
- Add water from time to time if the sauce boils away.
- Rinse the salt off the capers and add them during last five minutes of cooking. Taste and adjust salt and pepper.
- There should be a very small amount of sauce along with oil that is red from the tomato. Do not remove the oil, it adds significantly to the mouthfeel of the sauce.
FAGIOLINI IN UMIDO RECIPE (ROMAN BEANS, UMIDO AND ALMONDS …
Total time: 5 hours 5 minutes
Prep time: 20 minutes
Cook time: 4 hours 45 minutes
Yield: Serves 6
|100 gm blanched almonds|
|50 gm crustless sourdough|
|½ garlic clove|
|150 ml vegetable oil|
|1 tbsp lemon juice, or to taste|
|500 gm Roman beans, trimmed|
|Roasted flaked almonds, to serve|
|500 gm cherry tomatoes|
|1 tbsp thyme|
|80 ml (⅓ cup) olive oil|
|1 onion, finely diced|
|2 garlic cloves, thinly sliced|
|125 ml (½ cup) dry white wine|
|1 tbsp dried oregano|
|1 tbsp smoked paprika|
|1 tsp fennel seeds|
|1 fresh bay leaf|
- Preheat oven to 240°C. For umido, toss tomato and thyme in 2 tsp olive oil on an oven tray, season with salt and roast until soft (15-25 minutes). When cool enough to touch, pinch off skins and place on an oven tray lined with baking paper, reserving tomato flesh. Reduce oven to 100°C and cook skins until dehydrated into a crunchy garnish full of tomato flavour (optional; 3-4 hours). Meanwhile, heat remaining olive oil in a large saucepan over lowmedium heat. Add onion and garlic and cook, stirring occasionally, until very soft but not browned (10-15 minutes). Deglaze pan with wine, scraping base of pan, then add oregano, smoked paprika, fennel seeds, bay leaf, and reserved tomato flesh. Reduce heat to low and cook, stirring regularly to avoid catching, until reduced by half (10-20 minutes).
- Increase oven to 150°C. Roast blanched almonds, turning occasionally, until light golden (10-15 minutes). Soak bread in 125ml water (5-6 minutes), then squeeze out excess water, transfer to a food processor with almonds and garlic and blend to a coarse paste. Increase speed and slowly add 200ml water, blending until smooth, then with the motor running, add vegetable oil, until mixture thickens slightly. Season to taste with lemon juice and salt.
- Preheat a barbecue or char-grill pan to high heat and grill the beans, turning occasionally, until charred (2-3 minutes). Toss beans in a bowl with umido. Spread almond purée on a platter and top with beans, tomato skins and toasted almonds.
ServingSize Serves 6
How do you cook with UME miso?
With a pair of scissors, cut the ume into small bits and discard the seeds. Prick the chicken skin with a fork (so the flavor sinks in). Season both sides of the chicken with salt. Put the chicken in a plastic bag and add the ume miso. Knead the chicken well from outside the bag.
What is Spezzatino in Umido?
Spezzatino in umido is a c lassic recipe of Italian cuisine. Many do not like it because sometimes it can result too toughÂ and chewy, but using the right cut of meat and making it cook on low heat for a long time, the result will be guaranteed.
What is ume miso paste made of?
For Ume Miso, it is basically a homemade blend that combines your favorite miso paste with fresh green ume plums, and sugar. I made the miso blend with Hikari Miso’s Enjuku Koji Miso which has as a natural sweetness and robust umami.
What is Hikari miso Enjuku Koji miso blend?
I made the miso blend with Hikari Miso’s Enjuku Koji Miso which has as a natural sweetness and robust umami. Once I mixed in the green ume plums and sugar, I let it sit and ferment for a month or two before it was ready to use.