Bobbiese-style stew

Finely chop the onion, the cloves of garlic and the lardo, so as to obtain a uniform base for browning. Tie the log with kitchen twine, giving it a regular salami shape: this way the meat will maintain its structure during cooking and can be sliced ​​more easily.

Put the chopped onion, garlic and lardo in a shallow pan large pot with a lid and brown it. Continue until the onion is wilted and the lardo It will have begun to melt, forming a fragrant base without burning. Keep the heat high enough to develop color, avoiding excessive browning of the garlic.

Add the tied meat to the soffritto and turn it on all sides. Continue browning until the surface is evenly browned: this step should create a golden crust on the outside, without completely cooking the inside. Turn the piece carefully to avoid damaging the binding.

Pour the two glasses of red wine on the meat and cook over high heatLet the alcohol evaporate partially, making sure the lees remain moist and fragrant. However, the wine mustn't dry out completely before adding the tomato. The process is complete when the pungent aroma of the alcohol fades.

Pour the tomato passata In the shallow pan before the wine has completely evaporated and add the bay leavesStir the stock around the meat, then check that the liquid partially envelops it and that a light boil begins to appear, a necessary condition for slow and even cooking.

Cover the shallow pan Continue cooking for about three hours, maintaining a low heat. Stirring frequently prevents the sauce from sticking and distributes the seasoning evenly. Continue cooking until the meat is cooked and tender, while the sauce becomes thicker, smoother, and more compact.

Remove the meat from the shallow pan and leave it ready for cutting, then remove the kitchen twineCut into even slices, thin enough to catch the sauce but still intact enough to serve. If the meat resists the knife, proceed carefully: cooking should have tenderized it, not flaked.

Sieve the cooking sauce to remove any coarse particles and obtain a smooth dressing. Blend until it reaches a uniform, thick consistency, suitable for coating the slices. Taste and adjust with salt and pepper as needed, maintaining the intense flavor of the sauce. pan juices.

Arrange the slices on a plate and drizzle them with the sieved sauce, distributing it evenly. Serve the stew well seasoned with boiled potatoes or mashed potatoes. The cooking juices can also be used to season maccheroni Bobbiese-style; the meat can also be used as a filling for Piacenza-style anolini.