Tuscany is legendary for its meat dishes, however this one is somewhat uncommon in that it combines quite a lot of proteins right into a wealthy, tomato-based stew. This custom arose out of a necessity to make use of no matter was readily available, so don’t really feel locked into the meat recommendations we’ve made beneath.
Learn how to Make Scottiglia | Tuscan Blended Meat Stew Recipe
Watch the Pasta Grammar video:
SCOTTIGLIA RECIPE
Makes: 4 to six servings
Cook dinner Time: 3 hours
For this recipe, you will have:
-
Additional-virgin olive oil
-
12 ounces (350 g) beef stew meat
-
2 boneless hen thighs, reduce into massive chunks
-
3 lamb loin chops, deboned and reduce into massive chunks
-
9 ounces (255 g) pork chops, reduce into massive chunks
-
¼ white onion, diced
-
1 massive carrot, diced
-
1 celery rib, diced
-
1 sprig recent thyme
-
1 sprig recent sage
-
¾ cup (175 ml) pink wine, ideally Chianti
-
3 cups (710 ml) tomato puree
-
1 tablespoon (15 g) tomato paste
-
Salt
-
Contemporary black pepper
-
Toasted bread for serving (non-obligatory)
Fill a big pot with sufficient olive oil to cowl the underside and warmth over medium warmth. Add the meat, hen, lamb and pork, and sauté till browned on all sides. Stir within the onion, carrot, celery, thyme and sage, and sauté till the onion is tender.
Add the wine and produce to a simmer. When virtually all the extra liquid has evaporated, add the tomato puree, tomato paste, and ¼ cup (60 ml) of water. Stir completely, deliver to a simmer once more, and season with a beneficiant pinch of salt and pepper.
Cowl the pot and simmer the stew over low warmth for two hours. Because it nears completion, salt it once more to style. The stew needs to be barely on the soupier facet, however you’ll be able to take away the lid towards the top to thicken it up barely in the event you choose.
Serve sizzling over crusty, toasted bread.
Buon appetito!
Wish to strive one other superb Tuscan meat stew? Try the unimaginable Peposo dell’Impruneta!
