Scottiglia aretina
Instructions
Make into small pieces meat and possibly pass it on live coals (or brown in Pan).
Prepare a mixture with the odors (reserve 5 basil leaves) and the chili and allow it to dry in an earthenware dish with 15 cl of olive oil; After about twenty minutes add the meat and Brown it stirring (if not barbecued was passed, prolong the Browning for a few minutes); season with salt and add lemon juice.
After about 10 minutes, add the red wine and deglaze for about 15 minutes.
Add the tomatoes peeled, chopped and deprived of seeds, stir and cook for a quarter of an hour to fire, then add a ladle of broth and cover.
Lower the heat and adjust salt, then cook for about two hours, occasionally checking the level and consistency of the cooking liquid (at the end will be like a meat sauce: neither too thick nor too watery, and will be the topping of bread slices) and, if necessary, by adding boiling broth.
In the last five minutes of cooking add the five chopped basil leaves.
If you are using game, it will prolong the cooking time by half an hour.
Toasted bread slices and rub with garlic, then put them in bowls and pour a ladle the broth and then place the pieces of meat.
Serve.
A bit long, but exquisite.
Ingredients and dosing for 4 persons
- 1000 g of chicken, veal, pork, lamb
- 500 g of rabbit, guinea fowl meat
- 2 onions
- 1 clove of garlic
- 1 bunch of parsley
- 10 leaves of basil
- 1 costa of celery
- 1 carrot
- 1 chili
- Olive oil extra virgin
- 2 lemons (juice)
- 3 bicchieri of chianti wine
- 800 g of perini tomatoes
- Meat broth
- Tuscan bread