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Peposo

Peposo

 



For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, this month we however we highlight Lee’s Peposo.

Ingredients

  • 1 kg of chopped (an inch or more) top quality stewing beef, including some gristle
  • 6 cloves of peeled garlic (not chopped)
  • 75 gr freshly ground pepper
  • ¾ litre of thick tomato sauce
  • Coarse sea salt
  • 1 bottle of Chianti

Method

  1. In a cast iron or terracotta pot add the garlic, the meat, the pepper and tomato sauce and slowly bring to a simmer.
  2. Stir in your red wine and bring back to a simmer.
  3. As soon as the pot begins to bubble, cover it, turn down the heat and let is simmer gently for 3-4 hours stirring regularly.
  4. Leave overnight to cool.
  5. Serve with stewed cannellini beans drizzled with olive oil and beer on the side!
  6. Buon appetito!

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