BRASATO AI FUNGHI (ITALIAN POT ROAST WITH MUSHROOMS) by Frank Fariello

brasato is not at all hard to make, although a proper one involves a quite few steps: marinating, larding, browning and braising. You can skip the first two if you’re in a hurry. But the pay off is well worth the effort. A well made brasato is one of the most delicious, warming and comforting dishes imaginable, perfect for this time of year, especially served with mashed potatoes or polenta.

 

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