{"id":2226,"date":"2017-08-30T09:00:06","date_gmt":"2017-08-30T15:00:06","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=2226"},"modified":"2026-09-02T10:59:16","modified_gmt":"2026-09-02T17:59:16","slug":"carne-di-manzo-in-umido","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/08\/30\/carne-di-manzo-in-umido\/","title":{"rendered":"Carne di Manzo in Umido (Thinly Sliced Beef in Tomato Caper Sauce)"},"content":{"rendered":"

August 30, 2017<\/span><\/p>\n

As I am writing this, my husband\u2019s Great Aunt Fidalma and cousin Massimo are visiting us from Tuscany. We\u2019ve had quite a week of eating and drinking.\u00a0 Every night, actually, was something like a party. At the lowest head count we were 6, but more often 9, and once 20!<\/p>\n

\"\"
From left to right: Massimo, me (holding Abby), my father-in-law, Zia Fidalma, Zia Ida, my mother-in-law.<\/strong><\/span><\/figcaption><\/figure>\n

Last night I fried a bunch of zucchini flowers <\/a>to accompany cocktails. Zia Fidalma made little elongated meatballs (polpette) with ground beef and mortadella seasoned with onions, garlic, and herbs. I made risotto with mushrooms and my mother-in-law made long-simmered green beans in tomato sauce, something like my green beans in tomato sauce with bacon<\/a>.<\/p>\n

\"\"
Risotto with Mushrooms, Meatballs, Green Beans in Tomato Sauce<\/strong><\/span><\/figcaption><\/figure>\n

While we were sitting at the table after dinner doing what Italians do (talking about growing food, talking about preparing food, talking about food we\u2019ve eaten, and talking about the next meal) Zia Fidalma started to describe a dish of thinly sliced beef cooked in tomato sauce with capers.<\/p>\n

\u201cCarne di Manzo in Umido!\u201d I said.\u00a0 She concurred.<\/p>\n

I told her that Carne di Manzo in Umido was, in fact, the long-planned blog post for Wednesday.<\/p>\n

It is a dish I had at her home in Tuscany about 20 years ago. I wrote down the recipe in a combination of English and Italian and American and Metric measures sitting at her kitchen table. It took me a while to get it right but I think I\u2019ve nailed it.<\/p>\n

Here’s a quick rundown of the food we\u2019ve had over the past week:<\/p>\n

August 23rd: Pasta with Zucchini<\/a>, Chicken Thighs braised in Red Wine and Balsamic Vinegar, Salad, Cherries in Brandy<\/a>, Homemade Limoncello<\/a>, and Homemade Bay Leaf Liqueur (being posted in October).<\/p>\n

\"\"
Cherries in Brandy<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Homemade Limoncello<\/strong><\/span><\/figcaption><\/figure>\n

August 24th: Tiella (being posted in September), Grilled Hot and Sweet Italian Sausage, Grilled Broccolini drizzled with Olive Oil, and more Cherries in Brandy, Homemade Limoncello, and Homemade Bay Leaf Liqueur.<\/p>\n

August 25th: Zia Fidalma\u2019s Rouladen (German, I know, but Zia Fidalma lived in Germany for many years), Mashed Potatoes, Corn on the Cob and, you guessed it, more Cherries in Brandy, Homemade Limoncello, and Homemade Bay Leaf Liqueur.<\/p>\n

\"\"
Zia Fidalma making the filling for her rouladen<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
A watchful eye on the cooking rouladen<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Rouladen bubbling away<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Zia Fidalma and a platter of rouladen<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Me making mashed potatoes (with a side of bourbon)<\/strong><\/span><\/figcaption><\/figure>\n

August 26th (for 20 people): A Massive Antipasto Platter thanks to cousins Paul and Kim Phillips (and a shopping spree at Cheesemongers of Santa Fe<\/a>), Baked Penne with Ham, Peas, Mushrooms and Roasted Garlic Besciamella, Porchetta, Corn Saut\u00e9ed in Butter<\/a>, Sformato di Spinaci<\/a>, and Italian Almond Torta with Raspberries and Plum Crostata (thanks to Rich DePippo). Then there were those ever-present Cherries in Brandy, Homemade Limoncello, and Homemade Bay Leaf Liqueur.<\/p>\n

\"\"
Kim and Paul fortify themselves at the Santa Fe Farmers Market before heading off to a marathon shopping session at Cheesemongers of Santa Fe<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Antipasto<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
A bit more antipasto<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Baked Penne with Ham, Peas, Mushrooms and Roasted Garlic Besciamella<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Porchetta<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Sformato di Spinaci<\/strong><\/span><\/figcaption><\/figure>\n
\"\"
Almond Torta with Raspberries and Plum Crostata<\/strong><\/span><\/figcaption><\/figure>\n

August 27th brought some sanity as we had leftovers from the 26th. (We could still feed a small army with the remains of Paul and Kim\u2019s Antipasto Shopping Spree.)<\/p>\n

August 28th: As described above, meatballs, risotto, and green beans.<\/p>\n

I neglected to mention that we went through cases of wine and then there was a dark chocolate cake from Chocolate Maven Bakery <\/a>in Santa Fe that kept making its appearance most nights right before we broke out those cherries.<\/p>\n

\"\"
Dark Chocolate Cake from Chocolate Maven Bakery<\/strong><\/span><\/figcaption><\/figure>\n

Eating will slow down a bit now that the relatives have left. As I finish writing this the house is perfumed from a large pot of chicken broth that will get portioned and frozen ready to be pulled out of the freezer in the coming weeks for wave after wave of risotto made with the freshest vegetables the market has to offer.<\/p>\n

\n

Follow us<\/span><\/p>\n

\"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a><\/p>\n

\n

Click HERE <\/a>to join our mailing list and you’ll never miss a recipe again!

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Carne di Manzo in Umido<\/h2>\n
<\/div>\n \n
<\/div>\n
Thinly sliced beef is browned and then simmered in the barest amount of tomato sauce with an array of herbs. A bit of capers round out the flavors.<\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>