Calandraca is a traditional dish from Trieste. It is a flavourful, comforting stew that stretches back to the Trieste’s seafaring past. It is still popular today in and around Trieste.
The Origins of Calandraca
Calandraca was invented by Trieste’s sailors. It was a way to use up ingredients on long sea journeys. They made it from salted or dried meat, potatoes, onions. And they added any other ingredients to hand. They slowly cooked the ingredients. And the result was a hearty meal that could keep them going during their time at sea.
For this reason, the recipe evolved and made its way inland. And so it has became a popular meal in the cuisine of Trieste.
Ingredients and Preparation
The beauty of Calandraca lies in its simplicity. In fact as you will see, the traditional recipe only needs a few basic ingredients:
- Meat: Originally made with salted beef, the dish now typically features beef or lamb. Some variations include pork or game meat.
- Potatoes: Potatoes are an essential component. They add texture and heartiness to the stew.
- Onions: Onions are sautéed until golden. They provide a sweet, caramelized base that enhances the overall depth of flavour.
- Tomatoes: Tomatoes add a touch of acidity and colour to the dish. You can use fresh or tinned tomatoes. Or just some tomato paste.
- Herbs: Bay leaves, rosemary, and thyme infuse the stew with aromatic notes.
Making calandraca is straightforward. But you still need some patience. You must first brown the meat to seal in the flavours. Then add onions and tomatoes to the pot. The stew is then slow cooked in stock, allowing the flavours to combine and the meat to become tender. The result is a rich, hearty dish. Perfect for cold winter days or as a main meal for a family gathering.
Calandraca Today
In modern Friuli Venezia Giulia, Calandraca remains an important dish, especially in Trieste. It is often enjoyed during special occasions and festivals, where it is served with crusty bread.
Buon appetito!
If you enjoyed this recipe, make sure you check out more recipes from the Friuli region.
Calandraca – Trieste Sailor Stew
Ingredients
- extra virgin olive oil
- 750 grams beef chuck (cut into 2cm dice)
- salt
- plain flour
- 1 large onion (finely chopped)
- 2 medium carrots (cut into rough chunks)
- 2 sticks celery (finely chopped)
- 2 tbsp tomato paste
- 125 ml white wine
- 1 litre chicken or beef stock
- 2 cloves
- 2 bay leaves
- 1 tsp dried majoram
- 4 medium potatoes (cut to the same size as the beef)
Instructions
- Pre-heat the oven to 140°C
- Season the beef with salt and dredge in flour so the chunks are evenly coated. Then heat oil in an oven proof pan and brown the beef on all sides. Brown in batches if needed. Set aside the beef when done.
- In the same pan, sauté the soffritto ingredients until soft, then add the tomato paste and cook for a minute.
- Deglaze the pan with the white wine, then return the beed to the pan along with any resting juices and stir well.
- Add the herbs and spices and potatoes then add sufficient stock just to cover all ingredients in the pan.
- Adjust the seasoning if needed then cover the pan and cook in the oven for 1.5 – 2 hours or until the beef is very tender.
