Trattoria Da Carlo
Ingredients and quantities

Quantities for 4 people:

For the slow-braised donkey

  • 600g donkey leg or cheek  
  • 1 slice pancetta, approx. 1 cm thick
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 1 glass red wine
  • approx. 200g tomato pulp or fresh tomatoes
  • butter
  • 1 clove garlic
  • salt
  • a few bay leaves
  • nutmeg, pepper, cloves and cinnamon (“four spices”).

For the polenta

  • 40g cornmeal flour
  • water
  • 1 teaspoon salt
  • knob of butter
Accompanying wines:
Gutturnio DOC

Piacenza-style slow-braised donkey

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

For the polenta: in a pan bring the water to the boil and pour in the cornmeal flour, adding salt and butter. Cook, stirring continuously, for approx. 40 minutes.

For the braised meat: cut the meat into bite-sized pieces (if using the cheek, leave whole). Marinate for several hours in the red wine with the chopped onion, celery and carrot, garlic, bay leaves and four spices. Drain the marinade and sauté the coarsely chopped vegetables in a pan (preferably terracotta) with a large knob of butter and the finely chopped pancetta. Add the meat pieces and turn them with a wooden spoon until they are browned all over. Add the warm red wine and reduce, then add a tablespoon of tomato pulp. When the liquid has reduced down, add the water or a light meat stock, a bay leaf and the four spices. Cook over a low heat for about 5/6 hours, ensuring the meat is always covered with liquid, until it has become tender. Instead of covering with a lid, place a dish full of red wine on to . . . >>>

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