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A piece of beef suitable for roasting, weighing about 2
3-4 lardoons (1/4-inch square, 4-inch long pieces of lard), rolled in salt and
2 cloves garlic, slivered
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced lard
Cheesecloth or muslin and string for wrapping
1/2 bottle dry white still or sparkling wine
2 fresh bay leaves
Salt & Pepper to taste
The chef began by gently pounding the meat with wooden bar about an inch in
diameter (a meat pounder will do fine), explaining that in the past this step
was necessary because of the way the animals were raised, and still results in
tenderer meats today. She then cut several slits with the grain to insert the
lardoons (there's a special tool for this, otherwise make the cut and then slide
the lardoon in, guiding it with your finger), and made slits across the grain to
insert slivers of garlic and cloves.
Next she dusted the meat well with salt and pepper, wrapped it in the thinly
sliced prosciutto, then added a layer of lard and wrapped everything up in the
muslin, tying it securely with string as if it were a salami.
The meat was simmered on top of the stove in a half-bottle or so of sparkling
white wine, to which a couple of bay leaves were added, for about an hour. I
don't recall if the pot was covered or not but think I would cover it at least
partially, and would likely use a still white wine rather than a sparkling one
(she said either will work fine). Common wisdom has it you should drink the same
kind of wine you use to cook the dish, and I think I might go with a Verdicchio
here both in the pot and on the table.
A 17th century recipe from the Marche region, for beef with
spices, braised in white wine.