Tuscany is known for its meat dishes, however this one is just a little uncommon in that it combines a wide range of proteins right into a wealthy, tomato-based stew. This custom arose out of a necessity to make use of no matter was available, so don’t really feel locked into the meat solutions we’ve made under.
The best way to Make Scottiglia | Tuscan Blended Meat Stew Recipe
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SCOTTIGLIA RECIPE
Makes: 4 to six servings
Cook dinner Time: 3 hours
For this recipe, you will have:
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Further-virgin olive oil
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12 ounces (350 g) beef stew meat
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2 boneless rooster thighs, minimize into giant chunks
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3 lamb loin chops, deboned and minimize into giant chunks
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9 ounces (255 g) pork chops, minimize into giant chunks
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¼ white onion, diced
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1 giant carrot, diced
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1 celery rib, diced
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1 sprig recent thyme
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1 sprig recent sage
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¾ cup (175 ml) pink wine, ideally Chianti
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3 cups (710 ml) tomato puree
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1 tablespoon (15 g) tomato paste
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Salt
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Contemporary black pepper
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Toasted bread for serving (non-compulsory)
Fill a big pot with sufficient olive oil to cowl the underside and warmth over medium warmth. Add the meat, rooster, 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 nearly the entire extra liquid has evaporated, add the tomato puree, tomato paste, and ¼ cup (60 ml) of water. Stir totally, 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 ought to be barely on the soupier facet, however you possibly can take away the lid towards the tip to thicken it up barely when you favor.
Serve scorching over crusty, toasted bread.
Buon appetito!
Wish to attempt one other superb Tuscan meat stew? Try the unbelievable Peposo dell’Impruneta!
