Photograph of the finished Scottiglia

Italy · Thịt thập cẩm om vang Scottiglia

Scottiglia

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 600 g
  • Photograph of Veal Veal 480 g
  • Photograph of Pork Pork 480 g
  • Photograph of Squab pigeon Squab pigeon 400 g
  • Photograph of Red wine Red wine 1 l
  • Photograph of Canned tomatoes Canned tomatoes 800 g
  • Photograph of Onion Onion 2
  • Photograph of Olive oil Olive oil 180 ml
  • Photograph of Bread Bread 4 loaves
  • Photograph of Sage leaves Sage leaves 32 leaves

Method

  1. 1 Chop the four types of meat into equal-sized pieces, about 4 cm, so they cook at the same time.
  2. 2 Fry each type of meat separately in olive oil for 6 minutes each, then combine them all in one pot.
  3. 3 Frying each type separately is mandatory; frying them together will result in the faster-cooking types drying out while the chewier ones remain undercooked.
  4. 4 Sauté the onions with the sage for 8 minutes, then pour in the red wine and simmer until reduced by half.
  5. 5 Add canned tomatoes and enough water to cover, then simmer over low heat for 90 minutes.
  6. 6 Toast the bread, rub it with garlic, place it on a plate, and spoon the meat and sauce over it.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: Incubate under high pressure for 30 minutes, then release the pressure naturally, and then open the lid and simmer the sauce for 12 minutes until reduced.

Start cooking