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U’ Spezzatinu Aggrassato Chi Patati.
Spezzatino Agglassato is the quintessential comfort food. A weekend project for those days when all you need is a blanket, genuine family food, and a glass of wine. Which is what I crave for the most part of the year. Except in Summer when I-eat-only-Gelo-and-Caponata (I even lose weight eating these two, might this be the new diet fad?!?!).
Cooking is an act of love for yourself and for those you love. Because it takes time and patience, but you are always rewarded. For this reason… send the link of this recipe to your mate with the above sentence and let him/her cook for you this tasty Spezzatino. #sorrynotsorry
Spezzatino Aggrassato or Aglassato comes from the French word glacer (the Gallic influence is because of the French domination in Sicily. At that time every aristocratic family had a chef called Monsù – from Monsieur). It consists of beef chunks braised with onions, which after long cooking get so soft that glaze the meat.
In Sicily (as in Italy) every family has its own recipe, and this one is mine. Mammà’ recipe. Needless to say, this is the best one.
In Mamma’s Spezzatino, potatoes are slightly fried before joining onions and meat. This allows tubers to remain firm. To keep flavors distinct, they are put in at the very last step.
A genius thing people use to make with the leftover sauce of the Spezzatino Aggrassato is to use it as a condiment/sauce for pasta. Living with Matteo, my husband, it’s pretty impossible to have leftovers (which is also a very green thing for the planet: no use of the fridge, no plastic to cover food, no gas expenses/electricity to reheat), so I don’t know how it can taste on pasta. I will make more (!!!) next time to try it. For now, I can only imagine how delicious it can be.
Ingredients:
I would say 4 people, but ….who am I to judge!!!
- 2 pound of stew beef meat cut in pieces
- 2 pound of potatoes (I like Russett organic) in cubes
- 4 medium onions thinly sliced (2 pounds)
- 4 leaves of bay leaves
- extra-virgin olive oil (for both Spezzatino and potatoes)
- 1 full glass of white wine
- water or low sodium broth
- salt (for potatoes)
Directions:
In a big pot (I like Dutch oven for long cooking, and this one is on my wish list), place the onions with a glass of water and cook until translucent, adding water if needed. When all the liquid has evaporated, pour the extra-virgin olive oil and cook on low heat waiting for the onions to get golden and soft.
Add the meat chunks and raise the heat on medium to seal the Spezzatino. When a nice brownish crust appears, pour over the white wine and bay leaves and cook it for 1 hour 1/2 (it can cook two hours) watching every 25 minutes.
If it gets dry, add a couple of tablespoons of hot water or broth. We want to keep the right level of juice because when potatoes meet braised meat, it generates a thick sauce.
While the Spezzatino is simmering, cut potatoes and cook them on a sautee pan with a couple of tablespoons of hot oil (watch the splatter), sprinkling with salt and turning them until nicely crusted. When the stew is almost ready, add potatoes, stir well and cook for another 10 mins.
For a flavorful experience, I suggest eating the Spezzatino Aggrassato after a rest of 30 mins.
