Ligurian Slambuc with Pesto and Focaccia

Ingredients

In this adaptation, the traditional Hungarian Slambuc is transformed into a Ligurian delight. The original recipe's heavy use of paprika and root vegetables is replaced with Ligurian flavors such as basil, pine nuts, and Parmesan cheese. Additionally, the dish is served with Ligurian focaccia instead of Hungarian bread. We alse have the original recipe for Slambuc, 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
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the Ligurian Pesto: For the Ligurian Pesto:
• 2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
• 1/4 cup (30g) pine nuts 1/4 cup (30g) pine nuts
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 cloves garlic 2 cloves garlic
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt, to taste Salt, to taste
• For the Ligurian Focaccia: For the Ligurian Focaccia:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Fresh rosemary, for topping Fresh rosemary, for topping

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugar: 6g)
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced red bell pepper, zucchini, eggplant, and tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the tomato paste and beef broth to the pot. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Meanwhile, prepare the Ligurian pesto. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. Gradually add the olive oil while pulsing, until the pesto reaches a smooth consistency. Set aside.
6. 6.
   For the Ligurian focaccia, combine the flour, yeast, sugar, and salt in a mixing bowl. Gradually add the warm water and olive oil, and mix until a dough forms. Knead the dough for about 5 minutes, until smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F). Punch down the risen dough and transfer it to a greased baking sheet. Press the dough into a rectangular shape, about 1/2 inch thick. Drizzle the top with olive oil and sprinkle with fresh rosemary.
8. 8.
   Bake the focaccia in the preheated oven for 15-20 minutes, or until golden brown.
9. 9.
   Serve the Ligurian Slambuc hot, topped with a spoonful of Ligurian pesto. Accompany it with slices of Ligurian focaccia.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the meat in olive oil, garlic, and herbs for a few hours before cooking.
• Basil — Use fresh basil leaves for the best flavor. If unavailable, you can substitute with a combination of fresh parsley and dried basil.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown, stirring frequently to prevent burning.
• Focaccia — Feel free to customize the focaccia by adding toppings such as olives, cherry tomatoes, or caramelized onions before baking.
• Parmesan cheese — For a vegan or dairy-free option, you can substitute nutritional yeast or a vegan Parmesan alternative.

Tips & Tricks

• To enhance the flavor of the Slambuc, you can add a splash of white wine during the cooking process.
• If you prefer a thicker consistency for the stew, you can mix a tablespoon of cornstarch with cold water and stir it into the simmering Slambuc.
• Leftover Ligurian pesto can be stored in an airtight container in the refrigerator for up to a week. It can be used as a sauce for pasta, spread on sandwiches, or as a dip for vegetables.
• For a vegetarian version, you can substitute the beef stew meat with mushrooms or tofu.
• To save time, you can use store-bought pesto and focaccia if desired.

Serving advice

Serve the Ligurian Slambuc in individual bowls, garnished with a dollop of Ligurian pesto and a sprig of fresh basil. Accompany it with warm slices of Ligurian focaccia for dipping and savoring the flavorful stew.

Presentation advice

Present the Ligurian Slambuc in rustic ceramic bowls, allowing the vibrant colors of the stew to shine through. Place a small dish of Ligurian pesto on the side, along with a basket of freshly baked Ligurian focaccia. Sprinkle some freshly grated Parmesan cheese and a drizzle of olive oil over the stew for an elegant touch.