Scottiglia

Name: Scottiglia (Mixed meat stew)
Cuisine: Italian
Ingredients: 6 thick slices, country-style white bread; 2 bay leaves; ½ small red dried chilli, crumbled; 800 g (1 lb 12 oz) tin peeled tomatoes (with juice), puréed; 6 sage leaves; 3 garlic cloves, peeled, 2 chopped and 1 left whole; 250 ml (1 cup) red wine; 1 large carrot, peeled and finely chopped; 1 stalk celery, trimmed and finely chopped; 1.5 kg (3 lb 5 oz) pork ribs, halved horizontally through bone and trimmed of excess fat; 500 g (1 lb 2 oz) deboned veal shank, trimmed; 1 large onion, peeled and finely chopped; 4 tablespoons olive oil; 500 g (1 lb 2 oz) deboned shoulder or leg of lamb, trimmed of fat; 500 g (1 lb 2 oz) deboned shoulder or leg of lamb, trimmed of fat

Mixed meat stew

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a mixed meat stew, simmered in tomato until all the meats are very tender. You can use any combination of meats for this recipe. You could add different cuts of pork, beef, chicken, pigeon, turkey or guinea fowl. It is the mixed combination of meats that gives this dish its special flavour.

Ingredients

500 g (1 lb 2 oz) deboned shoulder or leg of lamb, trimmed of fat

Europe
Italy
Stew
Main course
January
Tuscany

Method

Cut the lamb and veal into fairly large chunks. Divide the pork ribs between the bones leaving them attached in twos.

Heat the olive oil in a large stockpot and sauté the meats until they are browned on all sides. Season with salt and pepper. Transfer the browned meat to a plate, and add the onion, carrot, celery and chopped garlic to the pot, adding another drop of olive oil, if necess