mmarques (mmarques) wrote,

Would you cook with amarone?

When I selected "braised beef with amarone" from Venezia: food and dreams, I only knew that it was some sort of Italian red wine. When I got to the liquor store, I found out that it costs $35 a bottle. When I used a random red wine for tomato chicken, I wasn't happy with the results, so I got the amarone.


Was it worth it?

This was the best pot roast. The beef was tender to the point of falling apart. After cooking, I took the vegetables from the pot (carrot, celery, and onion) and blended them into a purée.


Next time, however, I will see how it turns out with a less expensive wine.

Tags: cooking, favorite recipes, venice

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