Tuscany Recipes
SCOTTIGLIA

Photo La Scottiglia

SCOTTIGLIA

Mixed Meat Stew

How to make the Mixed Meat Stew:

Scottiglia is a Tuscan specialty and is also called cacciucco di carne. The dish requires the widest possible variety of meats. The ones taking longer to cook should be added first.

Brown the minced onion and garlic in oil in a large saucepan. Add chopped basil and parsley. Add the meats, one at a time, tougher meats first, so that they will all be ready at the same time. Splash occasionally with red wine and, when all the meat is in the pan, add the tomatoes, chopped, peeled, and seeded. Add salt and pepper and continue stirring, adding broth if needed. Serve the scottiglia with toast rubbed with a clove of garlic.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM