{"id":24268,"date":"2024-12-27T14:51:31","date_gmt":"2024-12-27T14:51:31","guid":{"rendered":"https:\/\/www.ilbottaccio.it\/the-tuscan-stew-the-peposo-of-il-bottaccio\/"},"modified":"2024-12-27T15:14:46","modified_gmt":"2024-12-27T15:14:46","slug":"the-tuscan-stew-the-peposo-of-il-bottaccio","status":"publish","type":"post","link":"https:\/\/www.ilbottaccio.it\/en\/the-tuscan-stew-the-peposo-of-il-bottaccio\/","title":{"rendered":"The Tuscan stew: the Peposo of il Bottaccio"},"content":{"rendered":"\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-ad2f72ca wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.ilbottaccio.it\/web2\/wp-content\/uploads\/2018\/06\/Peposo-con-extravergine-al-pepe-nero-500x500.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>The <strong>Tuscan stew<\/strong>, also known as <strong>Peposo<\/strong>, is one of the most traditional recipes of Tuscan cuisine. Peposo is a rich, tasty and aromatic dish, which has its roots in the rural tradition, characterized by beef cooked slowly in a sauce scented with black pepper and red wine of Chianti. This recipe, which combines a few simple but high quality ingredients, perfectly reflects the heart of Tuscan cuisine. If you have never tasted peposo, it\u2019s time to try it!   <\/p>\n<h6><strong>Ingredients (for 4 people)<\/strong><\/h6>\n<ul>\n<li>800 g of beef muscle (recommended serving size)<\/li>\n<li>750 ml of red wine from Chianti<\/li>\n<li>3 tablespoons of <a href=\"https:\/\/www.ilbottaccio.it\/en\/prodotto\/extra-virgin-olive-oil-with-black-pepper-100-ml\/\"><strong>PEPPER Seasoning<\/strong><\/a> made with extra virgin olive oil<\/li>\n<li>1 tablespoon of <a href=\"https:\/\/www.ilbottaccio.it\/en\/prodotto\/tuscan-extra-virgin-oil-i-g-p-organic-500ml\/\"><strong>Extra Virgin Olive Oil Tuscan I.G.P. <\/strong><\/a><\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>3 cloves of garlic<\/li>\n<li>2 tablespoons of peppercorns<\/li>\n<li>salt<\/li>\n<\/ul>\n<h6><strong>Preparing<\/strong><\/h6>\n<ol>\n<li><strong>Meat preparation: <\/strong> Start by taking the beef muscle and cutting it into bite-sized pieces. Transfer the meat to a large saucepan. <\/li>\n<li><strong>Add the aromas<\/strong>: Add to the meat, the peeled and cut in half garlic cloves, the peppercorns, the <a href=\"https:\/\/www.ilbottaccio.it\/en\/prodotto\/extra-virgin-olive-oil-with-black-pepper-100-ml\/\">pepper dressing<\/a> (made from extra virgin olive oil) and a pinch of salt.<\/li>\n<li><strong>Marinating:<\/strong> Mix everything with a wooden spoon to distribute the flavors well. Then, cover the meat with red wine from Chianti, mix again and let marinate for about an hour. <\/li>\n<li><strong>Slow cooking:<\/strong> After marinating, transfer the pan to the stove over low heat. In a glass, dilute the tomato paste with a little water and add it to the casserole together with the meat. <\/li>\n<li><strong>Simmer:<\/strong> Cover the pan and let the sauce cook on a very low heat for at least three hours, stirring occasionally. If during cooking the sauce shrinks too much, add a little red wine to maintain consistency. <\/li>\n<li><strong>Finish: <\/strong> Once the meat is tender and the sauce has reached a creamy consistency, the peposo is ready. Before serving, complete the dish with a drizzle of <a href=\"https:\/\/www.ilbottaccio.it\/en\/prodotto\/tuscan-extra-virgin-oil-i-g-p-organic-500ml\/\">extra virgin Tuscan olive oil <\/a> to raw. <\/li>\n<li><strong>Serving:<\/strong> The peposo is traditionally accompanied by <strong>toasted bread <\/strong> or <strong>boiled cannellini beans<\/strong>, which perfectly complement the dish.<\/li>\n<\/ol>\n<h6><strong>Enjoy your meal!<\/strong><\/h6>\n<p>This rustic and tasty dish is perfect for a family lunch or dinner with friends, bringing to the table all the authenticity of Tuscan cuisine.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p> The Tuscan stew: the peposo<\/p>\n","protected":false},"author":692,"featured_media":22989,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[499],"tags":[554,504],"class_list":["post-24268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-black-pepper-oil","tag-extra-virgin-olive-oil-toscano-i-g-p"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Tuscan stew: the Peposo | il Bottaccio | Recipes<\/title>\n<meta name=\"description\" content=\"The Tuscan brushing known as Peposo, an ancient recipe based on stew, red wine and pepper, revisited with our spicy oil.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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