Mixed Meat Stew Tuscany Recipes

Ingredients :

5 tablespoons

2

1

1

1

1 tablespoon

2

1.3 kg

125 ml

3 tablespoons

1 liter

6

1

extra virgin olive oil

cloves garlic, finely chopped

medium onion, finely chopped

small carrot, finely chopped

small stalk celery, finely chopped

finely chopped parsley

crumbled dried chili peppers

assorted meat, game, and poultry (veal, pork, rabbit, guinea fowl), trimmed and cut into small pieces

full bodied - dry red wine

tomato purée

hot stock

fairly thin slices of firm textured, white or brown bread, 2 day old

clove garlic, whole

1. Pour the oil into a heavy bottomed saucepan and sauté the garlic, onion, carrot, celery, parsley, basil, and chili peppers.

2. After 5 minutes, add the meat, game, and poultry and cook for 8 minutes over a slightly higher heat.

3. Pour in the wine, increase the heat, and cook uncovered for about 7 minutes to reduce the liquid.

4. Add the tomato purée, season with salt and pepper, and stir well.

5. Pour in the stock.

6. Lower the heat, cover and simmer for about 1 hour, stirring occasionally.

7. There should be plenty of liquid when the dish is cooked; it should be halfway between a hearty soup and casserole.

8. Cut each slice of bread in half and toast.

9. Rub the toast with the whole clove of garlic, place in heated soup bowls, and ladle in the stew.

10. Leave to stand for 2-3 minutes before serving so that the bread can absorb some of the liquid.

Serves 6

Preparation        : 25 minutes

Cooking             : 1¹/4 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti dei Colli Fiorentini)

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