Ben Greenfield cooks with Chef Karamia using Piedmontese beef, an ultra-lean Italian cattle breed. They make three dishes: raw buttata, polpettone in tomato sauce, and beef-Chianti. The beef's genetics and nutrition get woven into the cooking.
Here in the Greenfield family kitchen with Chef Karamia. We are about to blow your minds on Italian cooking. Piedmontese Fasano? Fasana? Fasane? I don't speak Italian. Fasana. Let's do this.
We are here with some incredible product. His label is Monzo, I believe now. We're going to do 3 different preparations. We have a raw preparation. We're going to make a tartare. In Italian, they call that buttata. And we're gonna do a meatball, and that's called the polpettone. We're gonna cook it in tomato sauce, which is kind of a different way of cooking meatballs. And this is super lean meat, it's so healthy.
I have 3 podcasts about this meat on my show. So if you go to bengreenfieldlife.com and search for manzo, there's a bunch of shows that dig deep into the history of these cows, steers, bulls, All of it. All of it. But now you get to see how it's cooked.
Yeah.
Or not cooked.
It's, yeah, or not. And then we're gonna finish, I did an Italian take on a French dish and it's mostly gonna be the timing. This cook is so, meat is so lean, it cooks really quickly. And so I kind of came up with a beef bourguignon, but now it's gonna be beef Chianti for the Italian meat. And it's a really shortened cook time so that if you do come across this meat, you can see It's how— it's easy to work with. It just makes a couple of tweaks in the cooking.
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