Scottiglia is a specialty of Southern Tuscany. As Aldo Santini observes in La Cucina Maremmana, is the charcoal-makers' answer to Livorno's cacciucco: A stew made from whatever animals they could catch, boiled in a great pot with whatever seasonings they had on hand. This means that no two cook's scottiglias are the same, and also that batches made by an individual cook can vary considerably.
Prep Time: 1 hour
Cook Time: 2 hours
Ingredients:
- 3 pounds (1.5 k) relatively lean meat, diced; from at least three if not more different animals.
- 2 cups (500 ml) dry red wine
- 1 quart (1 liter) simmering broth
- 1/4 cup olive oil
- 1/2 pound (225 g) peeled or canned plum tomatoes, chopped
- A 6-inch carrot, a small onion, and a 6-inch piece of celery, minced
- 1-2 Crushed seeded hot peppers to taste (optional, and go easy -- this is not chili)
- A small bunch of parsley, minced
- Salt to taste
- 2 cloves garlic
- Slices of toasted Tuscan bread for lining soup bowls.
Preparation:
Begin by mincing the carrot, celery, onion, parsley, and, if you're using it, red pepper. Sauté the mixture in a large, heavy-bottomed pot, and when the onion has begin to brown add the diced meat. Continue cooking until the meat has browned, then add the wine. Let the mixture come back to a boil, add the tomatoes, check seasoning, and simmer it, adding broth as necessary to keep it from drying out, for about 90 minutes, or until the meat is fork- tender.
While the meat is cooking, rub the bread with the garlic. When the meat is done remove it to a platter and keep it warm. There should be quite a bit of sauce. Ladle it over the bread, let it soak for a minute, and then add the meat to the bowls as well. This is a one- course meal; serve it with the vegetable of your choice and a dry red wine.
If you are in Tuscany and would like to try Scottiglia made by a master, you should go to Trattoria Il Barilotto, in Santa Fiora (on Monte Amiata). As for a wine, what could go better than Morellino di Scansano? It's a relatively new denomination but has already shown great promise. Here you will want the normal Morellino, not the Riserva.
While the meat is cooking, rub the bread with the garlic. When the meat is done remove it to a platter and keep it warm. There should be quite a bit of sauce. Ladle it over the bread, let it soak for a minute, and then add the meat to the bowls as well. This is a one- course meal; serve it with the vegetable of your choice and a dry red wine.
If you are in Tuscany and would like to try Scottiglia made by a master, you should go to Trattoria Il Barilotto, in Santa Fiora (on Monte Amiata). As for a wine, what could go better than Morellino di Scansano? It's a relatively new denomination but has already shown great promise. Here you will want the normal Morellino, not the Riserva.
