350. CORSICAN BEEF STEW with BACON and MACARONI

serves 4


1 oz. dried mushrooms (cepes or porcini)
6 garlic cloves
2 lb. stewing beef, cut into 2-inch cubes
4 oz. thick bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1-1/4 cups dry white wine
2 tablespoons passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated Parmesan cheese
salt
ground black pepper

Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.

Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.

Stir in the white wine, mushrooms, cinnamon rosemary and bay leaf and with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer very gently for 3 hours, until the meat is very tender.

Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a bowl with the gravy and cheese. Serve with the meat.


courtesy of: Country Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.