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Calandraca
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
700g of veal, beef or mutton (third quality cuts),
4 tablespoons of extra virgin olive oil,
500g of potatoes,
1 onion,
1 carrot,
1 celery stick,
20g of 00 flour,
200g of canned tomato puree,
1 glass of white wine,
a few cloves,
salt,
pepper.
Introduction
The Calandraca, a typical dish from Trieste, was “invented” by sailors who used the leftovers of the salted meat brought on board as a provision. It is basically a kind of goulash made with boiled meat. Some argue that the name derives from “calandra”, a medieval ship, while others from “cilindrata”, or dried meat put under weight.
Preparing
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