the second simple with a surprising flavor

Tender and incredibly tasty, the Scottiglia is a peasant dish which smells of simplicity and childhood.

Typical of the Tuscany region, the preparation of this dish involves a few but well structured passages: the touches of meat (usually only chicken thighs or breast are used) are browned in a pan over high heat, with a clove of garlic, so that the meat juices do not go lost and maintain their softness; Apart from the classic chopped onion/carrots/celery just wait to be faded to wine and combined with meat. It is the broth, together with the aromatic herbs, to crown the entire dish, leaving the cook 2 hours of free time because the cooking is last properly.

Scottilla can be prepared both in white versionreported here, that in the sauce, prepared with the chopped tomatoes and the concentrate, for a more intense and full -bodied taste.

Whether or the other choice, both will be served in the classic terracotta coccect, accompanied by two slices of toasted and garlic flavored bread.

THE meat in scottiglia It is a second course of peasant origins, the perfect dish to be consumed for dinner, during the weekend or for Sunday lunch. All tradition and secrets of the grandmother in a single recipe.

Drain the dice cut meats in a pan with oil and two cloves of garlic.

Apart from cooking a chopped celery, carrot and onion, blending with red wine and adding the aromatic herbs (thyme, rosemary, sage, nepitella or menttuccia).

Add the meats to the chopped, with salt, pepper, chilli pepper and lemon zest.

Cover with the broth and cook slowly for about two hours, turning occasionally.

Serve with slices of toasted bread and, if you like, in the oid and pepper.