Recipe by HeatherN
This recipe was included in an email newsletter I get for terracotta pots. The author writes: 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 variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.
Top Review by fcaraco_7211484
haven't made this yet but I just returned from a few weeks in nearby Gaiole in Chianti where I fell in love with this dish at la Picarda in Ponte a Bozzone. It's one of the simplest and best beef stews ever. I'm actually planning to make it this weekend.
- 2 lbs beef shank, cut in 1-inch cubes
- 12 ounces Italian tomatoes, roughly chopped
- 6 garlic cloves, chopped
- 1 tablespoon fresh ground pepper (heaping Tbsp)
- 1⁄2 tablespoon salt
- 1 cup red wine