Scottiglia Recipe

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The Scottiglia recipe is an ancient Tuscan dish that dates back to the time of Etruscans. Nowadays this meat recipe is still prepared in Tuscan homes, especially during the holidays, and in mountain homes. The Easter breakfast on Mount Amiata typically includes scottiglia. In the past this recipe was prepared in the evening and eaten by the farmers after a day of work in the countryside, joined by the neighbors. The shearers also used to cook scottiglia during transhumance journeys. This is a very humble recipe as it is made with less expensive meat cuts, once the only meat of the peasants. Thanks to its second-choice ingredients that give it an exceptional taste, scottiglia has survived the test of the time and still is a favorite Tuscan dish.

Ingredients:
- 1 kilo of mixed meat pieces ( pork, pigeon, veal, chicken, guinea fowl)
- Half kilo of tomatoes, or tomato puree
- 1 large red onion
- 3 cloves of garlic
- a handful of chopped parsley
- some sage leaves and 1 bay leaf
- half a cup of oil
- 1 glass of white wine
- slices of lightly toasted Tuscan rubbed with garlic

Preparation:
Scottiglia was traditionally cooked in an earthenware pot on the embers for 4 hours. Nowadays it would be impossible to follow the tradition, unless you have plenty of time and a fireplace, in which case you are strongly encouraged to pursue the tradition of slow cooking. Otherwise, get a large pan and pour very little oil in it setting the thinly sliced onion and 2 minced cloves of garlic to golden. Once the onion is ready, add the meat in pieces to sear. When the meat is well browned add the tomatoes, bay leaves, sage, pepper and the parsley. Stirring often, combine the white wine and when the latter has been absorbed turn off the heat and serve very hot on a bed of toasted and oiled garlic bread.