300 g./10 oz. "carpaccio"-style
finely sliced beef fillet - 3 medium-sized potatoes -
3 tablespoons soy sauce - 1½ tablespoon - sugar
- 3 tablespoons sakè.
Cut meat fillets into half
and keep separate. Peel potatoes, cut into large pieces
and place in cold water. Pour 4 tablespoons of water into
a casserole along with soy sauce, sugar and sakè,
bring to boil, quickly sauté meat slices keeping
them separate, and as soon as they change color, place
separately on a dish. Sieve sauce, add a cup of water
and when they return to the boil, add potatoes. Cover
and cook over medium-low flame until the potatoes turn
soft (if the sauce should become too dry add some water).
Add meat, cook for a second and serve hot in separate
serving bowls.
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Cuvé
di Rosé
Santa Margherita
Rosé wine, from
Merlot and Cabernet vines from the Veneto. Delicate
reflections, fruity, wine bouquet, dry and slightly
sparkling taste.
Serve at:
10° - 12° C.
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he Japanese have never been great meat eaters. In ancient
times they mostly ate vegetables and fish and with the
advent of Buddhism from the VIth century it was forbidden
to eat the meat of four-legged animals. Only towards the
mid-nineteenth century with the opening of the country
to the West did foods from the rest of the world start
to be known and appreciated. They started to raise cattle
and today Japanese beef is the best in the world thanks
to a special technique: the famous Kobe cattle is made
to drink beer and massaged so that their fat is distributed
along the meat evenly making it as tender as butter but
as expensive as gold. 
