"Scottiglia"
INGREDIENTS:
12 PIECES OF PORK
12 PIECES OF CHICKEN
6 PIECES OF RABBIT
6 PIECES OF LAMB
1 ONION
1 CARROT
1 CELERY
PERSLEY
ROSEMARY
SAGE
GLASS OF RED WINE
2 FULL SPOON OF TOMATO PASTE
GLASS OF BEEF BROTH
EXTRAVIRGIN OLIVE OIL
SALT
CHILLI
Chop all the vegetables and put them to fry in a large pan with three tbsp of extra virgin olive oil. When it begins to brown put all the pieces of meat and brown them well; then pour the glass of red wine and allow to evaporate slowly. Add fresh rosemary, two leaves of sage and tomato paste, season with salt, pepper and chilli if you like. Cook covered, then add the broth and cook for at least two hours if dry add broth. At the end of the meat will be soft and the pulp must be disconnected from the bone and the sauce should be abundant. Serve it, not too hot, on slices of toasted garlic bread. The "Scottiglia" or "Tegamata" is an emblematic dish of Sienese countryside. The name comes from the verb "Burn" and preparation is very similar to the equally famous "Bouillon". The Bouillon, an other ancient dish of Tuscany, however, is different because it does not have the tomato and because the meat is reduced to a pulp. In the Scottiglia, instead, the various pieces remain recognizable. To make a good scottiglia must use of many varieties of meats. This dish looks rich and is simple to make, expresses the lifestyle farmer. In winter, in fact, the farmers gathered in farmhouses, to spend the evening or to be visiting. Everyone use to carry a piece of meat and the wife of the man that hosted use to cook all the meat in her kitchen. Meanwhile the Scottiglia was cooked they use to talk, make jokes and make plans for the future of the farm.