Villa del Cigliano: “Peposo alla fornacina & Chianti Classico”
“Peposo alla Fornacina” is an historical dish from the Chianti tradition that goes back to the ancient flavors of the Renaissance. The story tells that this ancient dish dates back to the first half of the 15th century when this type of food was used to feed the large number of “fornacini” (workers used at the furnaces to cook tiles and bricks) at the time working in the Impruneta area ( the area is still very famous for its precious “cotto”, a special type of terracotta flooring) to meet the great demand for workers necessary to the construction of the dome of the Florence Cathedral by Brunelleschi.
The dish belongs to the so-called “poor food tradition”: it used the less noble, harder cuts of meat and red wine that was abundant in the area. To cook and soften the meat, the pan was placed for long hours at the mouth of the furnace using the heat generated by the firing of the tiles. Enjoy “Peposo” with a glass of Chianti Classico from Villa del Cigliano and “buon appetito”!
Serves 4 persons:
- 2 pounds of beef (muscle meat)
- 2 cloves of garlic
- EVOO (half a glass)
- Juniper berries
- 1 bottle (750ml) of Villa del Cigliano Chianti Classico docg
- 1 medium size onion
- 1 stalk of cellary
- 1 carot
- 5 bay leaves
- 1 tablespoon of black pepper in grains
- 1 tablespoon of grounded black pepper
- Salt to your taste
As wood ovens are not so common nowadays you can simply cook it on a regular stove at low heat for a few hours. Place all ingredients (except the grounded black pepper) from raw, all together. Season with salt and cover with the wine. You may need to add some water to cover the meat completely. Cook over low heat for more than two hours until the meat is soft. Half an hour before it is done add the tablespoon of grounded black pepper. Enjoy!