Dish

Carne capuliata

Capuliato Sauce

Carne capuliata is a rich and flavorful dish that is perfect for a cold winter day. The beef is slow-cooked until it is tender and juicy, and the herbs and spices give it a delicious flavor. The dish is typically made with beef chuck or stew meat, but you can also use other cuts of beef if you prefer. The dish is typically served with crusty bread or pasta, but you can also serve it with rice or mashed potatoes.

European cuisine› Mediterranean cuisine› Italian cuisine› Sicilian cuisine

Sauce› Meat-based Sauce

Origins and history

Carne capuliata is a traditional Italian dish that originated in the region of Calabria. It is a hearty and flavorful dish that is perfect for a cold winter day. The dish is typically made with beef, but you can also use other meats such as pork or lamb. The dish is slow-cooked for several hours to allow the flavors to develop, and it is typically served with crusty bread or pasta.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of carne capuliata, and the recipe can vary depending on the region of Italy. Some recipes call for the addition of vegetables such as carrots, celery, and onions, while others use different herbs and spices. Some recipes also call for the addition of red wine or tomato paste to give the dish a richer flavor.

Presentation and garnishing

Carne capuliata is typically served in a large bowl or on a platter. You can garnish the dish with fresh herbs such as parsley or basil, and you can also sprinkle some grated Parmesan cheese on top.

Tips & Tricks

To make the dish even more flavorful, you can marinate the beef in red wine and herbs overnight before cooking it. This will help to tenderize the meat and infuse it with flavor. You can also add some chopped tomatoes or tomato paste to the dish to give it a richer flavor.