Peposo is a typical dish of Tuscan cuisine. This tasty main course is prepared by slowly cooking beef with red wine, whole peppercorns, and garlic. It is served with pre-cooked cannellini beans. Its origin dates back to the Renaissance, where it was cooked by the bakers of Impruneta during the construction of the magnificent Florence Cathedral.
Cut the beef into small pieces, transfer them into a container, and add the crushed garlic cloves, salt, plenty of whole peppercorns, and ground pepper.
Douse everything with red wine and let it marinate for an hour.
After this time, cook everything, preferably in an earthenware casserole, for three hours over low heat.
Serve with cannellini beans and a drizzle of raw olive oil.
Pan
Casserole
Store the Peposo in the refrigerator for up to 3 days
Italia, Toscana
| Energy (kcal) | 119.19 |
| Carbohydrates (g) | 6.1 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 2.72 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 15.31 |
| Fiber (g) | 3.3 |
| Sale (g) | 0.03 |
