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Home page/Typical recipes/Meat/Ciapilaia (chopped meat)
CIAPILAIA (CHOPPED MEAT)
Ingredients (for four people):
500gr. of beef (neck)
2
coasts of celery
3
or 4 cloves of garlic
1
carrot
1
onion
sage, rosemary, laurela, spicy chilli
1
bottle of Barbera
50
gr. of butter
salt
Preparation: despite thousands of variations and little secrets that
every farms keeps secretly, we can explain the ciapilaia in three
fundamental recipes. The first one (coming from Lobbi) consists in horse
meat (that can be substituted by beef meat), put in infusion of an hour
and a half in red and robust wine. Then add pepper in grains and garlic.
Fry some onions in little oil, then, as soon as the onions are soft, add
the meat while taking pepper and garlic off. The cooking has to last few
minutes.
The
recipe from Little is no less interesting, tasty, less aggressive for
the lack of wine. Take a slice of horse meat, chop it with the knife in
many small morsels. Repeat the same operation with some salted lard. Mix
much garlic with cooking salt and rosemary. Cook the lard and, as soon
as it is melted, the meat, which was previously mixed with mixed garlic
and rosemary.
As
soon as the meat takes colour (5 or 6 minutes), take it off the fire and
put it on hot polenta. Some laurel can also be added on the meat; the
dominant smell will have to be the one of the abundant garlic.
The
third quite different version of the ciapilaia comes from Spinetta
Marengo. Cut with knife, until almost mix them, 500 gr. of horse neck.
Mix the meat with thinly chopped coasts of celery, 1 carrot, an onion
and 3 or 4 cloves of garlic. Add 2 cloves, sage, rosemary, 3 or 4 leaves
of laurel, 2 chillis. Cover it with a bottle of Barbera wine, very
robust, or a bottle of Barbaresco.
Leave it into the refrigerator for at least one night. Fry 2 thinly
chopped onions and put 50 gr. of butter in 3 spoons of oil (or lard).
After cooking the onion for an hour very sweetly, add the meat without
the spices and drained. Raise the fire and fry well the meat. Put a
tea-spoon of stock cube and salt it. Add wine of infusion, cover the pot
and cook it at low fire for nearly 3 hours. Prepare a polenta that will
be served very hot with this tasty sauce.
This dish is very useful: with the ciapilaia you can season home-made or
serve it with boiled or mashed potatoes.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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