Peposo Alla Fornacina Recipes
PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)
The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 6
Number Of Ingredients 11
Steps:
- Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
- Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
- Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
- Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
- When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g
PEPOSO ALLA FORNACINA
This recipe was included in an email newsletter I get for terracotta pots. The author writes: When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That's where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we'll share it with you. There are other variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.
Provided by HeatherN
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the meat in a deep pot with the garlic, tomatoes, salt and pepper and cover it all with cold water.
- Cook for about 2 hours stirring occasionally.
- Add the wine and let it cook for about another hour.
Nutrition Facts : Calories 448.7, Fat 22.4, SaturatedFat 8.7, Cholesterol 121.1, Sodium 679.1, Carbohydrate 4.9, Fiber 1, Sugar 1.8, Protein 47.3
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