… de-tox.
Nothing better than a good sleep, a sincere laugh, a deep smile.
Cooking together brings the smile.
Chris and Scott decided to take a tour of the market first and it was when the smile, which I first encouter when I went to pick them up at the hotel, started to become larger, filled with curiosity.
We all kept on our smile during all the time spent together. We chatted and cooked.
Chris and Scott cooked Crepes Caterina de’ Medici, Peposo dell’Impruneta and Almond Cantuccini
The dish that made them particurly hapopy was the Peposo.
PEPOSO DELL’IMPRUNETA
Ingredients/serves 6:
4 garlic cloves
1,3 kg stewing beef cut (calf is the most traditional piece, but a round from the shoulder would work and take less time)
½ liter red wine
sage
rosemary
extra virgin olive oil
salt & pepper
pepper corns
optional flour to dust
Cut the meat into pieces.
Heat the extra virgin olive oil (1 tbs for each person) with garlic, sage and rosemary.
Add the meat, optionally dusted with flour.
Brown the meat, season with salt and pepper.
Cover with wine, add the pepper corns and cook at low temperature: there are two options:
- bake on a very low heat (100° c, about 200 F) for 7- hours or overnight
- stew on the stove on low heat, stirring occasionally, until the meat is very tender (about 3 hours).
Serve hot, adding extra pepper and a drizzle of extra virgin olive oil.
Note: the traditional way is to cut the muscles of the beef shank in pieces, put them in a clay pot, cover with wine, add whole garlic cloves, rosemary, pepper corn, salt and cook it in the wood oven (with the fire off, but still hot) over-night. The extra virgin oil is drizzled al the very end and mixed in. At Gigliocooking we re-produce the effect cooking the meat in a clay pot covered with wine with the herbs and spices and NOT olive oil.
Thank you Chris and Scott; I feel like we will cook and smile together again.