My recipe for the authentic Scottiglia from Arezzo, also known as ‘Cacciucco del Casentino,’ is a Tuscan treasure. This meaty stew, rich in history, combines various meats for a flavor-packed meal.
Scottiglia Recipe – Tuscan Mixed Meat Stew
Equipment
- Large cooking pot
- Cutting board
- Sharp Knife
Ingredients
- 1.1 lbs Pork loin (arista di maiale)
- 1.1 lbs Rabbit meat chopped
- 1.1 lbs Guinea fowl cut into pieces
- 1.75 lbs Chicken cut into pieces
- ½ cup carrots chopped
- ¼ cup Celery chopped
- 2 tablespoons Tomato paste
- 24.5 oz Canned peeled tomatoes
- 1 cup Red wine
- 1 bunch Fresh sage
- 4 sprigs Fresh thyme
- 4 Extra virgin olive oil tablespoons
- 2 Garlic cloves
- Red chili peppers to taste
- Salt to taste
- Toasted bread slices as needed
Instructions
- Brown the Meats: In a pot with hot oil, brown the guinea fowl and chicken pieces with skin for about 15 minutes on medium-low heat.1.1 lbs Guinea fowl, 1.75 lbs Chicken, 4 Extra virgin olive oil tablespoons
- Prepare the Vegetable Base: Remove the meats and set aside. In the same pot, sauté chopped celery, carrots, garlic, and chili pepper in the rendered fat.½ cup carrots, ¼ cup Celery, 2 Garlic cloves, Red chili peppers to taste
- Combine and Cook: Debone chicken and guinea fowl, chop into small pieces, and return to the pot. Add pork and rabbit pieces. Cook until the liquid reduces, then deglaze with red wine.1.1 lbs Pork loin (arista di maiale), 1.1 lbs Rabbit meat, 1 cup Red wine
- Add Tomatoes and Herbs: Stir in sage, thyme, tomato paste, and blended peeled tomatoes. Add a pinch of salt and enough hot water to cover the ingredients. Cover and simmer for 3 hours, adding hot water if needed.2 tablespoons Tomato paste, 24.5 oz Canned peeled tomatoes, 1 bunch Fresh sage, Salt to taste, 4 sprigs Fresh thyme
- Serve: Adjust seasoning, serve in terracotta bowls, and accompany with toasted bread slices.Toasted bread slices as needed
Notes
- Feel free to adjust the types of meat based on availability.
- The stew is best enjoyed when flavors meld together, making it a perfect make-ahead dish.
Scottiglia: Savoring Arezzo’s Legendary Meat Symphony
Scottiglia, often dubbed the “Cacciucco del Casentino,” is a robust meat stew, hailed as the terrestrial counterpart to the famed Cacciucco fish stew. Originating from the mystique-laden province of Arezzo, its roots are a blend of history and legend, with some tracing it back to medieval times and others to the ancient Etruscans.
What makes Scottiglia stand out? It’s a rich, hearty stew, brimming with a variety of meats like rabbit, chicken, beef, pork, guinea fowl, and lamb. The more diverse the meats, the richer the flavor, echoing the celebrated Cacciucco from Livorno. Scottiglia is a celebration of diverse textures, flavors, and aromas, much like its seafood counterpart.
Crafting Scottiglia is an art of patience, requiring hours of slow cooking, making it a dish not suited for hurried preparations. It’s a favorite among culinary enthusiasts and those seeking a taste of tradition, often found in local restaurants and taverns. The Scottiglia Festival in Lonnano, Pratovecchio Stia, is a yearly highlight every July end, showcasing this culinary masterpiece.
Tasting Scottiglia is an experience in itself, offering a symphony of succulent meats, rich broth, and aromatic herbs. It’s a dish that promises to captivate your palate with its depth and warmth.
For those passionate about exploring traditional Arezzo cuisine, Scottiglia is a must-try. I encourage you to delve into the authentic Scottiglia experience and explore other typical dishes and foods of Arezzo here at the link.
