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Florence - Stracotto Recipe

FLORENCE, ITALY

If you have have been in Florence, you are sure to be missing those wonderful dishes that you never knew which one to try next. Or if you are planning on going to Florence this recipe will work as a little preview oh what's to come. We, at the Accademia hope you enjoy!

Stracotto Recipe
(serves around 5 people)

Ingredients:
- 3 to 4 lbs. top round beef
- 4 thinly sliced garlic cloves
- 3 thinly sliced medium carrots
- 3 diced medium onions
- rosemary leaves
- 2 cut up celery stalks
- 2 cups water
- 1 lb. ripe tomatoes ( peel, seed and cut them )
- 1 fourth cup olive oil
- 1 and a half cup Chianti or dry red wine
- 1 tbsp. melted butter
- 1 tbsp. flour
- salt and pepper as you like
- 1 lb. pasta of your choice

Roll and tie up beef and then make small holes to put the garlic in.

In a saucepan, heat the oil and slowly cook the carrots, onions and celery until soft and add the rosemary. Push these vegetables to one side and put the beef roll in the middle and brown on all sides at the same time as you are sautéing the veggies. Add in the tomatoes and when they are getting soft, add the wine. Boil until the wine has been reduced to about a half cup and add 1 and a half cups of water and let it simmer for about 1 hour more. Separate the meat and vegetables from the broth and let the meat cool down. With the remaining half cup of water mix the flour and the melted butter in with the broth and cook, stirring constantly for 3 minutes. Slice the meat and put the pasta and the sauce in the middle of the plate and two or three meat slices to one side and top with some more sauce if you want. Bon appetite!

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