Peposo del Brunelleschi is a tasty meat dish with an intense black pepper flavor. Originating from Tuscan tradition, this dish was much loved by Filippo Brunelleschi, the architect of the famous Florence Cathedral. The veal muscle is marinated in a mixture of spices, Malvasia wine, and whole black pepper, and is slow-cooked for several hours until it becomes tender and succulent. Served with polenta or Tuscan bread, Peposo del Brunelleschi is a main course that will make you fall in love with the flavors of Tuscany.
Finely chop an onion, a carrot, a large stalk of celery, 4 cloves of garlic, 2 strips of lemon zest, and the leaves of a nice sprig of rosemary and 2 bunches of sage
Put everything in a pot with a lid that can hold the steam well, with 8 tablespoons of extra virgin olive oil and a tightly tied bunch of thyme and marjoram, herbs with a fresh and pungent aroma
Cook over low heat with the pot covered, stirring often with a wooden spoon gently in wide arm movements so that the stewing (half an hour) happens evenly to blend, homogenize, and fuse the mixture of vegetables and aromas into a single essence
Then
Pan
Casserole
Sharp Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 3 days
This recipe originally comes from the Tuscan tradition
Italia, Toscana
| Energy (kcal) | 106.69 |
| Carbohydrates (g) | 2.18 |
| of which Sugars (g) | 2.11 |
| Fat (g) | 6.25 |
| of which Saturates (g) | 1.14 |
| Protein (g) | 9.9 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.15 |
