Fricandò

Finely chop the onion, carrot, and celery. Also prepare the garlic, rosemary, and bay leaves, keeping them ready for cooking. Reduce the lardo with a knife until you get a battuto fine, so that it can gradually dissolve in the shallow pan and distribute its aroma to the bottom.

Pour the extra virgin olive oil into a earthenware pot and add the lardo battuto, the chopped celery, carrot and onion, the garlic, thebay leaf and rosemary. Brown over high heat, stirring, until the lardo it will be partially melted and the vegetables will appear soft and slightly golden, with a very evident aromatic scent.

Combine the mixed pork and veal stew, preferably made from the coppaBrown the pieces in the hot pan, turning them when necessary, until they are evenly browned and golden on all sides. The surface should be well sealed, while the bottom of the pan should be well browned. shallow pan It must remain fragrant without burning.

Moisten the meat with the meat broth, season with salt to taste and pepper and continue cooking over high heat. Let it simmer until the liquid has almost completely evaporated and a reduced sauce remains on the bottom. Check the shallow pan during this phase, avoiding that the bottom dries out to the point of burning.

Pour the Grignolino into a saucepan and bring it to the boil. Add the juniper berries, i whole cloves and a grating of nutmeg. Keep the wine on the heat for another two minutes or so, until the aroma of the spices is clearly perceptible and the liquid is warm and slightly aromatic.

Pour the hot, spiced wine over the meat, distributing it throughout shallow panLet it return to a boil, so that the excess alcohol can evaporate and the sauce will begin to absorb the aroma of the wine. The liquid should envelop the meat without completely submerging it, forming an aromatic cooking base.

Add the Ivrea onions and mix gently to distribute them among the pieces of meat without breaking them. Make sure they are immersed in the pan juices, so they can soften together with the stew and absorb the flavours of the wine, the aromas and the battuto initial.

Cover the shallow pan and cook over very low heat for at least an hour. Maintain a barely perceptible simmer and check the consistency of the sauce occasionally. Cooking is complete when the meat and onions are very tender and the seasoning is flavorful and well-combined.

Let the fricandò rest briefly before serving, or prepare it ahead of time and reheat gently. Keep the heat low while reheating so the bottom doesn't dry out and the meat stays tender. This dish is especially good after resting.