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Alessi cuisine
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The barbarian cooking: "la scottiglia"
of Conti Guidi at Porciano Castle
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- 2 Kilograms of various types of meat cut in quite small pieces (pheasant,
hare, rabbit, cockerel, duck, pork, and so on...)
- a chopped stuff composed by:
2 red onions
2 celery ribs
2 carrots
2-3 locks of sweet basil
a small bunch of parsley
4 garlic cloves
the leaves of a small branch of rosemary
the peel (just the yellow part) of half lemon
a big garnished bunch composed by a bunch of thyme, one of sweet marjorana
and one of "nepitella"
- a mixture composed by:
2 glass of white wine
2 peeled apples, type golden, without core and cut in small pieces
3 cloves
one tea spoon of powder cinnamon
1/2 tea spoon of spices
a big pinch of dried oreganum basil
a meat stock cube
a boletus stock cube and a vegetable stock cube
the juice of 2-3 lemons
olive oil
8 slices of stale Tuscan bread
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In a big saucepan with thick bottom, brown the chopped vegetables
and the various bunch composed by herbs together with 7-8 spoons of oil,
cooking for about 20 minutes over a medium heat and using a lid, and then
cook for 10 minutes over a brisky heat and without lid, turning the stuff
continously in order to brown it without burning it. In the meanwhile make
a tasty broth by using the 3 types of stock cubes in 1/2 litre of water,
boiling them for 2-3 minutes. When the chopped vegetables and the herbs
are well browned and have a hazel-like colour, make a sort of mixture with
the wine, which has been previously warmed, the apples, the spices and the
other mentioned ingredients. Add the above mixture to the vegetables in
the saucepan, turn and mix very well and let it boil over a medium heat.
Then start to add the toughest meats, such as hare and pheasant, and cook
them over a medium heat for 15 minutes, turn them very often. Add the other
types of meat and continue the cooking, always over a medium heat and turn
very often, for 30 minutes more or, alternatively, until all of them are
very tender, but not undone, and when the sauce starts to get thicker add
the broth (made with the 3 types of stock cubes) gradually until you finish
it. Let them cook until they are very tender, taste and if necessary add
some more salt, in order to keep the light sweet-sour taste which should
characterized the entire recipe (wild meats/domestic meats - mixture of
apple/chopped vegetables), add abundant black pepper, bathe with some lemon
juice (in order to mitigate possible greasiness), then serve over roasted
slices of bread. |
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