virgin olive oil
garlic, finely chopped
onion, finely chopped
carrot, finely chopped
stalk celery, finely chopped
dried chili peppers
meat, game, and poultry (veal, pork, rabbit, guinea fowl), trimmed and
cut into small pieces
bodied - dry red wine
thin slices of firm textured, white or brown bread, 2 day old
the oil into a heavy bottomed saucepan and sauté
the garlic, onion, carrot, celery, parsley, basil, and chili
After 5 minutes, add the meat, game,
and poultry and cook for 8 minutes over a slightly higher heat.
Pour in the wine, increase the heat,
and cook uncovered for about 7 minutes to reduce the liquid.
the tomato purée, season with salt and
pepper, and stir well.
in the stock.
the heat, cover and simmer for about 1 hour, stirring occasionally.
should be plenty of liquid when the dish is cooked; it should be
halfway between a hearty soup and casserole.
each slice of bread in half and toast.
the toast with the whole clove of garlic, place in heated soup
bowls, and ladle in the stew.
to stand for 2-3 minutes before serving so that the bread can absorb
some of the liquid.
: 25 minutes
Recipe grading : fairly easy
Suggested wine : a dry red (Chianti
dei Colli Fiorentini)
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