It contains many variations on the original, the most significant of which is that the meat is cooked whole instead of being diced, browned in chopped herbs and then a series of spices are added.
- 1.2 kg shin of beef
- 300 gr. red onions
- 150 gr. carrots
- 150 gr. celery
- 2 sprigs rosemary
- peel of 1 lemon
- 4 large cloves garlic
- 1 bottle Chianti wine
- coarse sea salt
- 50 gr. black peppercorns
- 10 gr. green pepper
- 6 cloves
- 60 gr. tomato sauce
- 2 dl extra-virgin olive oil
- ½ pear
- Tie the meat tightly in its original shape.
- Chop the carrots, onion, celery and garlic and sauté in a pot with oil.
- When it is golden brown add the rosemary chopped with the lemon peel and place the meat on top.
- Brown it on all sides, add the wine, black pepper and cloves, then salt and add the tomato sauce.
- Simmer covered over a medium flame and keep the meat moist on all sides until it gets tender.
- Remove the meat and keep it warm, add the green pepper, nutmeg and the pear in peeled chunks to the gravy until fully softened and absorbed, then blend the gravy.
- Allow the meat to cool, cut into slices ½ inch thick and replace into the gravy.
- Serve hot.
Food and Wine
Food and Wine
Time-based tourEating your way through the Bisenzio Valley
Five days exploring the region’s foodie traditions and top products