Relais Santa Croce

PEPOSO ALLA FORNARINA

Typical dish from Impruneta, located 15 Km from Florence, famous for its “Cotto Fiorentino – Terracotta”
It is said that it has been the very first dish that the Furnace Workers of Impruneta used to cook at the basement of the Furnace, where they cooked the bricks commissioned by Filippo Brunelleschi to build S. Maria del Fiore Chapel. The famous Architect used the “Peposo” to feed and heat up the workers.

For 6 people:

Ingredients:

Beef Muscle kg. 1
Garlic Cloves 3
Peeled tomatoes gr. 250
Red Wine (Chianti) gr. 300
Black peppercorns 3 spoons
Oil Extravergine
Salt

Procedure:
Cut the muscle in pieces of about 3 cm. Put in a pot the oil and chopped garlic, get it brown and then add the pieces of meat together with the ground pepper. Get it brown, than add the red wine and let it evaporate.
Add hot water enough to cover the meat and cook over low-medium heat. Let is cook slow, stiring occasionally for about 3 and half hour. Add water if necessary.
Eventually the “Peposo” must be well retired, creamy and soft.

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