Tradizione! Tradition! The cornerstone upon which Italian cooking is based – no matter the region, city or village throughout the country of Italy, tradition is what drives the dishes you eat, the ingredients that are used and the techniques implemented. This is what has given Italian food it’s beloved position in the world as the globe’s favorite cuisine.
I have now been to too many Italian restaurants who claim they make authentic “grandma’s” or “Mamma’s” Bolognese Sauce when in fact they are poor if not pathetic attempts at this classic and, yes, historic Italian staple.
I had been avoiding going to Bestia for several reasons – first and foremost it was impossible to get in without booking a table two months in advance. This was a source of enormous frustration and irritation, the suspicion that the restaurant was “saving” its tables for “special clientele” only – the Kardashian crowd in other words.
I discovered this delicious brisket recipe and did not hesitate to make it for this years Christmas Eve dinner. The intense flavor is created in the initial browning phase – do not be afraid to let meat brown over high heat for the required 4-5 minutes per side – you will be rewarded with a delicious, brawny and caramelized flavor.
New restaurants pop up in Los Angeles every week, most of them close a few months later due to the fierce competition in this city and the expectations of a very discriminating clientele.
Introduction
My interest in food started early in life. I would sit in our kitchen in Rome and watch my mother prepare our family dinner, which was served almost every day of the week upon my father’s return from the office. Since we lived in Rome for the better part of 20 years, the menu consisted mainly of Italian inspired dishes with an occasional splash of my Mom’s German upbringing.
