Pignattaccia Viterbese
A traditional slow-cooked beef, pork, and vegetable stew from Viterbo, gently braised in an earthenware pot until tender and rich.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Glazed earthenware pot or heavy cast-iron casserole with tight-fitting lid
- •Chef's knife
- •Chopping board
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 34 g
- carbs
- 26 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 580 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Drizzle one tablespoon of olive oil over the base of an earthenware pot.
- 3
Arrange half of the sliced onions, carrots, and celery in a neat layer.
- 4
Place the beef and pork pieces on top of the vegetable layer.
- 5
Season the meat generously with half of the salt, pepper, chopped rosemary, sage, and crushed garlic.
- 6
Layer the sliced potatoes over the meat, followed by the remaining vegetables, salt, pepper, and herbs.
- 7
Pour the dry white wine and remaining olive oil evenly over all the ingredients.
- 8
Cover the pot tightly with its lid, sealing the rim with foil if the fit is loose.
- 9
Bake for two and a half hours without opening the lid, allowing steam to soften the meat.
- 10
Uncover and bake for fifteen minutes until the potatoes turn lightly golden on top.
- 11
Rest the stew for ten minutes before serving warm at the table.
Chef's tips
Using a traditional glazed earthenware casserole yields the most authentic gentle braise, but an enamelled cast-iron Dutch oven works equally well. Do not add extra water, as the vegetables and meat will release plenty of savoury cooking liquid during the slow bake.
Ingredient substitutions
- pork belly → pork ribs or an equal weight of extra beef shin
- dry white wine → a light dry red wine such as Cesanese or beef stock with a teaspoon of red wine vinegar
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slowly in a covered oven dish at 150°C (130°C fan) with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Stirring the stew during baking, which breaks up the delicate potato slices and disturbs the layers.
- •Setting the oven too hot, which boils off the natural meat juices rather than gently braising.
- •Leaving the lid unsealed, which allows steam to escape and dries out the top layer of potatoes.
Serving suggestions
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