for 4 people: take one kilo of "lonza" (that is the name given
to beef's cheek, tail and lips), pieces of beef's tongue and a bone of
one leg in order to make the ingredients be less sticky.
Brown the "lonza" in oil, salt and pepper and chili pepper,
then add a glass of good red wine, make it dry, but just a little bit,
then add abundant chopped garlic, onion and parsley, cloves, nutmeg, a
pinch of cinnamon and some tomato purée. Boil it very slowly for
about 5 hours until a perfect cooking is reached. That is a very simple
course poor in its ingredients, but very tasty, especially if served with
a superb red wine.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni