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Saturday, May 18, 2024

Make Scottiglia | Tuscan Combined Meat Stew Recipe

Tuscany is legendary for its meat dishes, however this one is just a little 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 available, so don’t really feel locked into the meat strategies we’ve made under.


Make Scottiglia | Tuscan Combined Meat Stew Recipe

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For this recipe, you’ll need:

  • 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

  • ¾ cup (175 ml) purple wine, ideally Chianti

  • 3 cups (710 ml) tomato puree

  • 1 tablespoon (15 g) tomato paste

  • 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, 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 the entire 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 may take away the lid towards the top to thicken it up barely should you want.

Serve sizzling over crusty, toasted bread.

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