(Manzo alla Piemontese)
| 1 RIB ROAST (3.5 lbs) | 2 – 3 GARLIC CLOVES |
| 6 SLICES PROSCIUTTO or PANCETTA | 1 CELERY STALK – chopped |
| 2 SLICES PROSCIUTTO – chopped | 2 TBS FRESH PARSELY – minced |
| 2 TBS BUTTER | 1 ONION – chopped |
| 1 CARROT – diced 2 CUPS BEEF STOCK | 1 – 2 TBS TOMATO PASTE ½ CUP SWEET VERMOUTH SALT AND PEPPER – to taste |
Remove the bone from the roast and cover the meat with the prosciutto or pancetta. In a heavy pan, brown the meat in butter, add the chopped prosciutto (or you can use pancetta here too) garlic, carrot, celery, parsley and onion. Add the tomato paste (more or less as you prefer) to the stock and stir to incorporate. Pour over the meat in the pan and add the wine and seasonings. Cover and cook over a low flame until tender for about 2 ½ – 3 hours.
Note: In Piedmont this dish might have 1 sliced truffle inserted into the meat and then rolled and tied to keep it secure while cooking. Truffles are an acquired taste and quite delicious. In the absence of a truffle you can use truffle oil and sprinkle a little over the top of the meat before serving. This is good dish to serve with mashed potatoes, rice or pappardelle.
BUON MANGIATA!
Ancora 
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