The tastiest food of the valley
Here is a main course with a concentrated flavor, the Aosta Valley Carbonade! Its name recalls the charcoal color of the cooked lean beef boiled with red wine. This meal is served in all lodges of Valtournenche but it can also be easily prepared at home experimenting with spices (cinnamon, nutmeg, juniper berries, sage, bay leaves) and choosing one of the two versions to cook it: classic (that stews the meat in the red wine), and Belgian (that uses beer instead…Aosta Valley beer obviously).
Ingredients for 4 people:
500g of beef rump
300g of onion
200g of butter
100g of bacon
50g of flour
half a lt. of dry white wine
nutmeg, cinnamon, pepper, salt
Cook the butter, bacon, and cut up onion. Do not fry, take out the onion and bacon. Add, in the butter, the beef cut in small little pieces; cook it in high heat and wait for it to become white (do not fry), meanwhile season with salt, pepper, nutmeg, cinnamon, and flour. Add the wine, let it boil and serve the dish with polenta.
The wine to accompany the classic version:
Trasor of the Rosset Terroir Winery – Served at 18°C
The beer to accompany the belgian version:
La Biére 4478