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Spring 2009 Newsletter: A Recipe From Impruneta
When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That’s where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we’ll share it with you.
There are other versions that call for more pepper and/or more wine. But we find Alvaro’s to be the best. Buon appettito!
Peposo alla Fornacina
Ingredients:
2 lbs. beef shank cut in 1" cubes
12 oz. canned Italian tomatoes roughly chopped
5 to 6 cloves garlic chopped
1 heaping Tbs freshly ground pepper
1/2 Tbs salt
1 cup red wine
Water
Preparation:
Place the meat in a deep pot with the garlic, tomatoes, salt and pepper, and cover it all with cold water. Cook for about two hours stirring occasionally. Then add the wine and let it cook for about another hour.
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