Scottiglia
Scottiglia is a rich Tuscan mixed-meat stew braised slowly with red wine, herbs, and tomatoes, served ladled over garlic-rubbed toasted bread.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Heavy Dutch oven or earthenware pot
- •Chef's knife
- •Tongs
- •Toaster or grill pan
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Season all the cut meats evenly with one teaspoon of fine salt and freshly cracked black pepper.
- 2
Heat two tablespoons of olive oil in a heavy Dutch oven over medium-high heat.
- 3
Brown the meats in separate batches until deeply golden on all sides, then transfer them to a plate.
- 4
Lower the heat to medium, add the onion, carrot, celery, and minced garlic, and cook until soft and fragrant.
- 5
Return all browned meat and their resting juices to the pot, then add the rosemary and sage leaves.
- 6
Pour in the red wine and simmer vigorously until the liquid reduces by half, scraping any browned bits.
- 7
Stir in the crushed tomatoes and warm broth, bringing the liquid to a gentle simmer.
- 8
Cover the pot and simmer on low heat for about 75 minutes until the meat is meltingly tender.
- 9
Toast the thick bread slices until crunchy, then rub one side of each slice vigorously with the whole garlic clove.
- 10
Place one garlic-rubbed toast in the bottom of each shallow serving bowl.
- 11
Ladle the hot mixed-meat stew and rich sauce generously over the bread and finish with a drizzle of olive oil.
Chef's tips
Using at least three distinct types of meat is essential for the complex depth of flavour unique to Scottiglia. Simmer very gently on low heat so the tougher cuts tenderise without drying out.
Ingredient substitutions
- chicken thighs → rabbit or duck pieces for a more rustic, historical version
- Tuscan unsalted bread → crusty sourdough or country loaf, toasted well
Storage
Store leftover stew without bread in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently on the hob over medium-low heat with a splash of broth, then ladle over freshly toasted bread.
Common mistakes to avoid
- •Crowding the pot during searing, which steams the meat instead of creating rich caramelised flavour.
- •Using very soft, thin sandwich bread that disintegrates under the hot stew rather than thick, crusty rustic bread.
- •Boiling the stew vigorously rather than gently simmering, which tightens the meat fibres.
Serving suggestions
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