Scottiglia
Scottiglia is a rustic stew from Val d'Orcia that captures the essence of traditional Tuscan countryside cooking. Prepared with mixed meats, tomatoes, and local red wine, it represents a resourceful dish that transformed leftovers into a masterpiece of flavors. Traditionally served with Tuscan bread, it is a symbol of conviviality and the simplicity of medieval tables in Val d'Orcia.
Preparation
- 1
Cut the mixed meats into cubes of approximately 3-4 centimeters and dry them well with paper towels.
- 2
Finely chop the onion and garlic. In a large pan, heat the oil and sauté the vegetables over medium heat for a few minutes.
- 3
Add the meat cubes to the pan and brown them on all sides until golden, stirring frequently.
- 4
Deglaze with the red wine, allowing the alcohol to evaporate for about 3-4 minutes, then add the peeled tomatoes and rosemary.
- 5
Season with salt and pepper to taste. Cover with a lid and cook over low heat for about 1 hour and 30 minutes, stirring occasionally.
- 6
Check the cooking: the meat should be tender and the sauce thick and flavorful. If necessary, continue cooking.
- 7
Toast the Tuscan bread slices in the oven at 180 °C for a few minutes until golden.
- 8
Serve the Scottiglia hot in deep bowls, accompanied by the toasted bread for dipping into the savory sauce.
Chef's Tips
For a more authentic result, use local Val d'Orcia meats if available. If the sauce is too thin toward the end of cooking, increase the heat in the final minutes to reduce it. This dish is ideal for preparing in advance and reheating before serving.