Well kiddos, winter is here, even in Calabria. That means it’s time to warm our bones with one of the simplest, tastiest, warms-your-bonesiest What’s Cooking Wednesdays you’ll see here–Bollito di Manzo.
Translated literally it’s “boiled meat,” so let’s not say that because that sounds rather, well, ew.
And what it really is a kind of beef stew without the thickening agent, and it’s one of our staples here during the colder months thanks to P.
Now I don’t know how you normally make stews and soups, but I’m used to chopping things up into bite-sized pieces. Not with bollito!
All you need to do is peel and clean everything and put it in a pot with water for a couple hours. Seriously, can it get any easier?
Bollito di manzo
- 3 tablespoons olive oil
- 2 large chunks of veal with bone (vitello con osso or vitello per bollito for those of you in Italy)
- 2 medium onions, peeled
- 3 carrots, peeled and cut into two or three pieces each)
- 2 stalks of celery, peeled and cut into two or three pieces each, and their leaves
- 2 potatoes, peeled
- Liter and a half of water
- Salt to taste
- Small soup pasta (like ditalini) enough for two people
1. Pour olive oil into medium sized pot and then add meat.
2. Prepare onions, carrots, celery, and potatoes and add them to the pot.
3. Cover everything with water.
4. Simmer on medium heat, adding some salt after about an hour.
5. About fifteen minutes before two hours is up (give or take), put water on to boil for pasta and then prepare pasta as usual.
6. Remove meat, onions, carrots, celery, and potatoes, and put in a bowl for serving.
7. Add pasta to broth and serve.
- At this point, I chop up some pieces of everything and add them right to my soup and eat it all together; P normally just leaves everything separate, taking bites of meat, onion, carrot, celery, or potato in between spoonfuls of soup. You may do as you wish.
- You may notice that my celery looks more like parsley, and that’s because it’s Calabrian celery called “ace” (AH-chay). The stems are super thin, but it tastes exactly like celery. Go figure.