Adriana Angelieri
  • Difficulty: 2
  • Cost: 2
  • Preparation: 2
  • Doses: 4

A traditional Aosta Valley dish based on beef cooked in wine with aromas. A perfect dish for the winter climate to drink with a good full-bodied red wine.


  • 1 large onion
  • to taste soft wheat flour 00
  • 50 gr butter
  • 400 ml full-bodied red wine
  • 800 gr of beef rump
  • to taste pepper
  • to taste nutmeg
  • to taste cinnamon
  • to taste salt


  1. Cut the onion into thin slices and put it in a pan over low heat with the butter.
  2. Cut the meat into bite-sized pieces, pass them in the flour and add them to the pan, browning them over a high flame.
  3. Season with salt, pepper and various spices.
  4. Pour in the red wine and cook over low heat for 45 minutes.
  5. Check that it does not dry out (in case you add more wine) and check for salt and pepper.
  6. Serve the carbonada in flat plates with polenta and / or boiled potatoes.

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