Febrary 2015


There are some recipes that form the basis of the kitchen, one of them is, for me at least, that this report faithfully from the book by Jeanne Caròla Franciscans, a pillar of Neapolitan cuisine.

The juice of this preparation is outstanding and you will get more or less clear depending on how we will "darken" the vegetables.


Meat glaze (Caròla)



1-1.2 kg of meat of beef silverside tied

150 g of butter

2 tablespoons oil

100 g of raw ham


1/2 onion

A small carrot

A small piece of celery


A glass of white wine




Put all ingredients in a saucepan, except wine, we cover and let cook over low heat. It will take about two hours, however, when the vegetables begin to brown pour the wine several times and let him well evaporate.

We add a little water, if necessary, and bring to cooking the meat, making it well-browned.

We filter the sauce through a sieve, which will serve to flavor macaroni, timbales, I add meat ravioli ...


The meat can be enjoyed accompanied by side dishes or (I add) for filling for ravioli ...