Scottiglia
Ingredients for 4/5 servings:
- 2 pounds chicken, veal, pork;
- 1 pound pheasant, pigeon, rabbit;
- 2 onions;
- 2 cloves of garlic;
- 1 handful of parsley;
- 10 leaves of basil;
- 1 stalk of celery;
- 1 carrot;
- 1 tsp of red pepper;
- ½ a glass of Extra-virgin olive oil;
- 2 lemons;
- Chianti, 3 glasses;
- mature tomatoes, 2 pounds;
- 1 cup of broth;
- Tuscan bread
Chop into small pieces the meat. Mince finely onions, garlic, parsley, celery, carrot and 5 leaves of basil. Add some red pepper. Sauté in an earthenware pot with ½ a glass of extra virgin olive oil. After about 20 minutes add the meat and let it brown stirring frequently. Add salt and the lemon juice. After 10 minutes pour the red wine and simmer until reduced. Now add the tomatoes, peeled, chopped and without seeds. Stir and let it cook on medium fire for about 15 minutes. Add a cup of broth, cover with a lid and let it cook for about 2 hours on a low heat. (Remember that it should result not too liquid and not too thick, it will be the dressing for your bread slices).
Now toast your crusty Tuscan bread slices, rub them with a garlic clove. Arrange them in a large pot and pour in the stew. Serve very hot.
pic from http://www.flickr.com/photos/7557620@N08/2330069363
