Hello there,
I hope this newsletter finds you well and happy. I'm writing to you from the stunning Ticino region of Switzerland, where I'm spending some time with an old friend and her wonderful family.
This place is truly breathtaking. Everywhere you look, you'll see palm-lined lakes and majestic Alpine peaks. And with its architecture, cuisine, and culture closely tied to neighboring Italy, it feels like you're getting the best of both worlds.
One of my favorite places we've visited so far is Lugano, the largest city in Ticino. It's situated right on the shore of Lake Lugano and has the most charming old town I've ever seen. The scenic lake views and mild climate make it a perfect spot for strolling and relaxing.
And let's not forget about the chocolate! The Lindt & Sprüngli factory is located here, and I've been indulging in some of Switzerland's world-renowned chocolate. Speaking of cuisine, Ticino's Italian influence is evident in every dish, and I've been enjoying risotto, polenta, and minestrone soup like never before. And of course, the wine here is fantastic too, especially the Merlot grape.
I was asked to make a birthday cake for one of the kids and was so happy to share my marble cake recipe with my friend. This was my birthday cake when I was a kid, and of course we had to decorate it to the birthday girl’s favorites: dinosaurs!
I'm feeling so grateful to be experiencing all of this and I can't wait to see what else Switzerland has in store for me. But for now, I'm off to explore Italy, and I'm excited to see how it compares to this amazing place.
Sending you all happy vibes from my travels!
Best regards,
Chef Pascal
One of the dishes this area is known for is Polenta Brasato.
It is a classic Italian dish made with slow-cooked beef and creamy polenta.
Here's a recipe you can try at home:
Ingredients for the beef:
2 lbs beef chuck roast, cut into large pieces
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 Tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
1/2 tsp of rosemary
Salt and pepper
1 bottle of red wine
Ingredients for the polenta:
1 cup polenta (coarse cornmeal)
3 cups water (add more water as needed)
1 cup vegetable broth
1 tsp salt
2 tbsp butter
Instructions:
Heat the olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Season the beef with salt and pepper, and add it to the pot. Brown the beef on all sides, about 8 minutes total. Remove the beef from the pot and set it aside.
Add the onion, garlic, carrot, and celery to the pot. Sauté for 5 minutes or until the vegetables are soft.
Add the beef broth, red wine, diced tomatoes, bay leaves, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low. Add the beef back to the pot and cover it with a lid.
Simmer for 3 hours or until the beef is tender and falls apart easily.
While the beef is cooking, make the polenta. In a large pot, bring the water, salt & broth to a boil. Gradually add the polenta while whisking constantly. Reduce the heat to low and continue to cook the polenta, stirring occasionally, for 30-40 minutes or until it's thick and creamy. add more liquid as necessary.
Once the polenta is done, add the butter, and stir.
To serve, spoon the polenta into bowls and top it with the braised beef and sauce.
Enjoy your delicious polenta brasato!