Peposo


This recipe dates from the Renaissance. The kiln workers who made the tiles for Santa
Maria del Fiore, the cathedral in Florence (the Duomo), allegedly made it.

The rest of the story is that Filippo Brunelleschi, in order to get more work done, had the dish sent up to the workers instead of allowing them to come down for lunch. It wasn't long before the workers realized that they were losing their lunch break and a chance to meet friends, play cards, and relax. The first strike in Florence resulted!

The pepper in the stew requires lots of wine to be drunk. Here's to happy workers...and cooks!

1 very fine chopped onion
4 very fine chopped carrots

1 head of garlic chopped
1 tbsp fresh thyme
t tbsp fresh rosemary
2 bayleaves
1/4 cup olive oil or butter
100g pancetta
1 kg of pot roast meat cut in cubes
1 bottle of Chianti
1tbsp tomato paste
20 black pepper corns (whole)
1 tbsp pepper corns ground
Salt

In a big baking pan, add all the ingredients except the wine. Mix with your hands until all the ingredients are all mixed. Add the wine until all the meat is covered.  Bake for at list 2 hours in the oven for 200C/450F. 
Traditional is ate with bread, but you can eat with Polenta, mash potatoes, green beans etc.. But never eat with pasta, this is not a pasta sauce but a main dish!



Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!