Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts.

Carbonade – Blue moon in her eyes CC BY 2.0

Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts.

Salt-cured beef cooked with onions and red wine in a creamy stew. Minestra di castagne e riso: thick rice soup cooked in milk with chestnuts.

From Wikipedia, the free encyclopedia.

Carbonada (in French: carbonade) is a typical dish of Valle d’Aosta, originating from Belgium and spreading in Belgium, in the Western Alps, and the southeast of France.

Carbonade is a dish based on beef.

Its Valle d’Aosta variant is a dish with a strong flavor and is usually served with polenta.

Originally locals made it with meat preserved in brine (a method of preservation widely used before the current protection techniques). It resulted in delicious beef. Cooking it with a lot of onion was sweetened. The recipe provides that the quantities of meat and onion are equal in weight, stewing them over low heat covered by an excellent intense red wine topped with parsley.

In Veneto, they make a similar dish, the “pastisada di caval,” putting the equal weight of meat and onion and cooking for a long time until the onions melt.

Regional Recipe from Aosta Valley

ITALIANO

Da Wikipedia, l’enciclopedia libera.

La carbonada (in francese: carbonade) è un piatto tipico della Valle d’Aosta, originario del Belgio e diffuso in Belgio, nelle Alpi occidentali e nel sud-est della Francia.

La Carbonade è un piatto a base di carne di manzo.

Nella sua variante valdostana, è un piatto dal sapore deciso e viene solitamente servita assieme alla polenta.

Originariamente veniva fatta con carne conservata in salamoia (metodo di conservazione molto usato prima delle tecniche attuali di conservazione) risultando così la carne molto saporita, cucinandola con molta cipolla veniva addolcita, la ricetta infatti prevede che le quantità di carne e cipolla siano uguali in peso, stufandole a fuoco lento coperte da un buon vino rosso robusto ed acccompagnato da prezzemolo.

In Veneto si fa un piatto simile,la “pastisada di caval” mettendo pari peso di carne e di cipolla e si cuoce a lungo fino a sciogliere le cipolle

Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts. e’ una Ricetta regionale della Valle d’Aosta

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.