Scottiglia Recipe - Tuscan Mixed Meat Stew
Scottiglia is a traditional Tuscan meat stew blending various meats for a rich, hearty flavor.
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.