20 Oct CARBONADE VALDOSTANA CON POLENTA TARAGNA

Weekend Special: October 20 – 22, 2017

Inspiration

Inspiration

Red leaves on trees and falling temperatures brings to your mind the succulent plates of autumn. The Val d’Aosta mountains, the flavors of cheeses and the warmth of the fireplaces inspire the kitchen to plates that are luscious and gratifying. The special of the week is inspired accordingly and will fulfill all the expectations of our guests.

Recipe

Recipe

We first cut the selected beef  in pieces the size of a finger, marinate for 3 days with cloves, ginger, cinnamon, thyme, rosemary, sage and Barbera wine. We roast the meat with clarified butter, finely chopped onion, slowly add more Barbera wine and cook on a low temperature for 3 days. Polenta taragna is made with buckwheat flour enriched with melted Fontina della Val d’Aosta.