Name: Peasant-Style Stew of Simmered Meats
Yield: Serves 12 or more
Cuisine: Italy
Ingredients: 900 g (2 lb) shin of beef or veal; 1.35–2 kg (3–4½ lb) boiling chicken; 1 ox tongue; 3–4 onions, peeled; 900 g (2 lb) robust pork sausages, in one or two strings; 2–3 cloves of garlic, crushed; 4 tomatoes, skinned, seeded and chopped; Juice of 1 lemon; 6 tablespoons olive oil; A handful of fresh parsley, flat-leaf if possible, finely chopped; 2 carrots, peeled; 900 g (2 lb) piece flank of beef, with bones; 1 pig’s cheek; 2 pimentos, chopped (canned, drained pimentos are fine); 3 tablespoons wine or cider vinegar; 1 bay leaf; Salt and Freshly ground black pepper; 3–4 sticks of celery, scrubbed

Preparation info

Serves
12 or more

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

In moments of gastronomic despair I recall frequently the rumbustuous dishes that my mother and grandmother would prepare Saturday teatimes for that was the terminology in the fifties in Wiveliscombe. It might have been a pig’s trotter soused in malt vinegar and seasoned with salt and pepper, whose little bones you sucked clean of flesh, or a whole boiled and pressed ox tongue served with home-made pickles and chutneys for Boxing Day evening or the vibrantly coloured, breadcrumb-coated pig’