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Scottiglia is a Tuscan specialty and is also called cacciucco di
carne. The dish requires the widest possible variety of meats. The
ones taking longer to cook should be added first.
How to make the scottiglia:
Brown the minced onion and garlic in oil in a large saucepan. Add chopped
basil and parsley. Add the meats, one at a time, tougher meats first, so
that they will all be ready at the same time. Splash occasionally with
red wine and, when all the meat is in the pan, add the tomatoes,
chopped, peeled, and seeded. Add salt and pepper and continue stirring,
adding broth if needed. Serve the scottiglia with toast rubbed
with a clove of garlic.
Recipe courtesy of The Italian Trade Commission.
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