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Stufato con le patate

(Meat stew with potatoes)

This was a typical course prepared in small restaurants of Mugello, especially during the market days of Tuesday in Borgo, Thursday in Vicchio and Saturday in Barberino.

Fry lightly garlic and sage in olive oil and add some pieces, medium size, of meat (veal) and brown and flavour them, then add ripen tomatoes cut in pieces. Make the sauce dry, but just a little bit, add half glass of red wine and cook the meat very slowly. When the meat is cooked take it away from the pot and put in it some pieces of potatoes adding some hot broth as long as the sauce dries. When potatoes are cooked, put the meat in the pot, warm it and serve it.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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