This stew has a long history. Legend has it that it was invented by the furnace workers who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence by mixing beef, salt, lots of black pepper and red wine.
A recipe by Serena Angelini (Pici e Castagne). Thanks Serena!
- Beef cut into large pieces (1 kg),
- Garlic cloves (4-5),
- Whole peppers (3 spoons)
- Chianti wine (1 liter),
- Ground pepper,
- Extra virgin olive oil.
- In a "terracotta" pot combine the meat, a drizzle of extra virgin olive oil, whole peppers and garlic,
- Add the wine, cover and simmer gently for about 2-3 hours,
- When the meat is cooked and the wine reduced in a dense sauce, add salt and ground pepper.