Rocky Mountain Pane Ticinese

Ingredients

In this adaptation of Pane Ticinese, we incorporate the flavors of Rocky Mountain cuisine by adding smoky elements to the dish. We use locally sourced beef and mushrooms, which are abundant in the Rocky Mountain region. The addition of herbs like sage and thyme enhances the earthy flavors, while a touch of chili powder adds a subtle kick. These modifications infuse the dish with the essence of Rocky Mountain cuisine while still honoring the Swiss roots of Pane Ticinese. We alse have the original recipe for Pane Ticinese, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried sage 1 teaspoon dried sage
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Return the beef to the pot and add the diced tomatoes, tomato paste, beef broth, smoked paprika, chili powder, dried thyme, dried sage, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Rocky Mountain Pane Ticinese hot with crusty bread or over a bed of mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat.
• Mushrooms — Use a mix of wild mushrooms like porcini, chanterelle, or morel for a deeper flavor profile.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the dish.
• Serve the Rocky Mountain Pane Ticinese with a dollop of sour cream or a sprinkle of fresh parsley for added freshness.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Rocky Mountain Pane Ticinese in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Presentation advice

Garnish the Rocky Mountain Pane Ticinese with a sprig of fresh thyme or a sprinkle of smoked paprika to add a pop of color and enhance the visual appeal of the dish.