Early last autumn, we visited one of our favorite wineries in Tuscany - Il Palazzone. The vineyard is located in Montalcino, a stunning Tuscan hill town known world-wide for its incredible wine, Brunello.
Laura Gray, Estate Manager for Il Palazzone, poured several vintages for us to compare. Becky and David bought a case of Brunello and had it shipped home; we took home a bottle of grappa.
It wasn’t until we were home that Laura posted today’s recipe for spezzatino on the vinyard’s website specifically to pair with this year’s vintage. I decided immediately I wanted to make it.
Suddenly, I was filled with regret. Why on earth didn’t we buy a bottle of Brunello to bring home? What were we thinking!?
I emailed Laura to tell her I was making the stew, and ask if she thought it would be okay with its creator, Raffaella, if I posted it here. I mentioned that I regretted not buying Brunello while I was there.
Being the ever-helpful friend that she is (and good business person!), she told me it’s never too late. Within minutes, my order was placed and six bottles of wine were on their way. That is how you cope with regret.
While my first pot of Raffaella’s spezzatino was eaten while quaffing a lesser wine, future batches are secure in their finer company. Raffaella's website, Lunch with Raffaella, is beautiful and inspiring, as is her Instagram feed. I would love to take a class from her someday.
By the way, after the six bottles arrived, I went to put them in the hiding place I reserve for special wines for special occasions. And what should I find in my secret stash? A bottle of Brunello that we did bring home with us, but forgot we had put away. Duh.
But, as I am wont to say, “More is better.”
~ David
Onion and Paprika Spezzatino Raffaella
Minimally adapted from the recipe by Raffaella Cova
2 pounds chuck steak, cut into 1-inch cubes
1/3 cup extra virgin olive oil
1 large yellow onion, sliced
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
6 ounces red wine
1 cup drained, chopped canned San Marzano tomatoes
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 cup beef stock or broth
Heat oil in a large Dutch oven. Sear the meat for a few minutes on all sides.
Add sliced onion, and sauté until it softens and begins to take on color.
Add the paprika and salt, stir, then add the wine, tomatoes, and stock. Stir well and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours.
Add the potatoes and cook another 20-30 minutes. If the stew seems too dry, add a little water.
Taste for salt and correct to taste.
Serves 4.
Labels: brunello, il palazzone, italian, lunch with raffaella, raeffella cova, spezzatino, stew
