A very simple Italian recipe that anyone can make! Place ingredients into a pot and allow the savory flavors come together. This recipe has been handed down through the generations from a small town of Impruneta
on south side of Florence. Many Florentines will gladly tell a story of their family’s recipe, or how it was linked to the construction of the beautiful Basilica in the center of Florence,
or how it was tied to the Medici family
, when they where amongst the few that could afford the spices to make the dish during the years of 1300-1700. Either way, you can learn how to bring a piece of Florence, Italy
to your table and enjoy this delightful stew.
May be served with roast potato’s, rice or pasta!
Preparation 5 minutes. Cooking time 3 1/2 hours.
- 4 1/2 pounds (or 2 kilo’s) cubed roast beef, roast pork, or roast wild boar
- 1 onion minced
- Three cloves of Garlic, peeled and left whole
- 2 Tbsp olive oil
- 1 cup olives
- 1/4 cup capers
- 4-6 whole Cloves
- 1/2 cup (125 ml) or more, to taste, freshly ground pepper
- 1 quart (1 liter) of stewed or peeled Roma tomatoes
- Coarse sea salt to taste
- 1 bottle (750 ml) Chianti or similar dry red wine
Place meat and onions and garlic into a pan with 2 tablespoons of olive oil. Allow to brown for about 10 minutes. Add wine and allow to simmer for 5 minutes. Add olives, capers, peppercorns, cloves and stewed tomatoes into cooking pot. Place cover and REDUCE temperature to low heat. Allow to simmer for another 3 1/5 hours. Peposo is finished when the meat is fork tender.
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