Beef Braised in Barolo wine. Based on this Lydia Bastianich recipe, but I used half as much meat and added shallots. (Note: it still took the same amount of time to cook, even with the reduction.) Served with polenta.
I have a recurring dream wherein a tasty man whips up this tasty dish for me (usually in my kitchen at home, and in some iterations for me and the rest of my immediate family, I don’t know why) and tastiness abounds. it’s basically Lydia’s Italy with an attractive man instead of Lydia and me instead of her browbeaten children. this is how you know you watch way too much WTTW (your Window to the World).
