Scottiglia Recipe

Preparation time: 2 hours
Expense: 10 euros

The scottiglia is an ancient Tuscan recipe of which we have traces even at the time of Etruscans. This dish is still prepared nowadays, even during the holidays. For example, in the area of Mount Amiata it is prepared for Easter and eaten at lunch. It is also a recipe that tells the story of the farmers that would gather around the fire in the evening, and ate it when they returned from the fields; the scottiglia was a shared dish enjoyed with the families of the farmhouses in the area. The “tosini”, as the sheep shearers used to be called, would also make of this recipe their staple during the long period of transhumance twice a year. Scottiglia is also called by many the “earth cacciucco” to contrast with the fish cacciucco made in Livorno and Pisa.
As all the recipes on Thrifty Tuscany, scottiglia is a “poor” recipe as it is made with what used to be considered poorer quality meat, the less noble cuts that only the rich and powerful people were able to afford.on their tables. Today we have come to a better understanding of our nutrition, and these tasty cuts are also deemed to be a delicacy. Yet again, the poorer people did not know that they used to have it better than their lords.

– 1kg of mixed meat pieces (pigeon, pork, chicken, veal, guinea fawl)
– 500 grams of fresh tomatoes or plain tomato sauce
– 1 large red onion
– 3 cloves of garlic
– 1 handful of minced parsley
– few bay and sage leaves
– 1/2 glass of extra virgin olive oil
– 1 glass of white wine
– slices of toasted Tuscan bread lightly rubbed with garlic
– red hot chili pepper

The tradition wants this recipe to be cooked for four hours in a large earthenware pot placed on the embers in the fireplace, but our modern lifestyle imposes a different cooking procedure. In a large saucepan place a little oil to brown the finely chopped onions with 2 cloves of garlic. When the onion is golden, add the pieces of meat. When they are well browned add the tomato, parsley, sage, bay leaves and chili. Stir often, then add the wine. When the wine is evaporated, turn off the fire and serve still hot on a bed of well oiled garlic bread.

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