This stew was one of the most popular dishes cooked by the Etruscans, and remained among the typical dishes of the Maremma area of Tuscany.
Ingredients (serves 6-8)
• 1 onion
• 5 sage leaves
• 1 bay leaf
• a piece of lemon rind
• A mix of different meats cut into cubes of 3cm chicken, lamb, pork, beef, rabbit, pheasant)
• 500 gr tinned tomatoes
• 1 glass of white wine
• • Extra Virgin olive oil
• Stale tuscan bread cut into thick slices
• Meat Broth
Preparation and cooking time: 2 hours
Salt and pepper all of the pieces of meat. In a large casserole dish pour a generous amount of olive oil and add the finely chopped onion, sage leaves and peperoncino and allow to soften on a low to medium heat. Add the pieces of meat to the casserole dish placing the pork in first, then the beef, the rabbit, lamb and chicken last as this takes the least amount of time to cook. Brown well then wet with some white wine and allow to evaporate. Add the lemon rind and allow to cook on a slow heat, adding a little hot water if needed. Pass the tomatoes through a mill and add them to the meat. Simmer slowly for 1 hour. The traditional way to enjoy this dish is on thick slices of toasted Tuscan bread, laid out in a serving dish. You then wet these with the gravy or hot broth and the add the ‘Scottiglia’ on top.