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Gather 'round, food lovers! I'm excited to share my favorite scottiglia recipe. This hearty Italian stew bursts with flavors from various meats and aromatic herbs. Perfect for chilly evenings or when you're craving comfort food, scottiglia warms both body and soul. I stumbled upon this rustic dish during my travels through Tuscany, instantly falling in love with its rich taste and simplicity. Now, let me guide you through creating this mouthwatering one-pot meal that'll transport your taste buds straight to the Italian countryside.
Ingredients for Scottiglia Stew
- Mixed meats: A variety of meats add depth of flavor and texture, creating a rich and hearty stew.
- Olive oil: Provides a flavorful base for sautéing the ingredients and adds richness to the stew.
- Onion: Adds sweetness and depth of flavor to the stew, enhancing the overall taste.
- Garlic: Infuses the stew with a delicious aroma and adds a robust flavor to the dish.
- Tomato sauce: Creates a rich and savory base for the stew, adding depth and complexity to the flavors.
- Red wine: Adds a depth of flavor and richness to the stew, enhancing the overall taste profile.
- Dried rosemary: Adds a fragrant and earthy flavor to the stew, complementing the meats and tomato sauce.
- Dried thyme: Provides a warm and herbaceous flavor to the stew, enhancing the overall taste profile.
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Essential Tools for Making This Tuscan Stew
- Knife: Essential for cutting and preparing the mixed meats and vegetables.
- Large pot: Needed for cooking and simmering the stew with enough space for all ingredients.
Scottiglia Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 500 g Mixed meats (beef, pork, chicken)
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 400 g Tomato sauce
- 1 cup Red wine
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
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Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Add mixed meats, cook until browned on all sides.
- Pour in red wine, let it reduce by half.
- Add tomato sauce, salt, pepper, rosemary, and thyme. Stir well.
- Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Serve hot with crusty bread.
Notes:
Nutrition value:
Keywords:
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Can Scottiglia Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
In Tuscany, scottiglia is traditionally made with leftover meats, creating a rich and flavorful stew that gets better with time.
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