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| Ingredients for 4 people:
• 1 kg. stewing steak : [chuck ( cut from the front of the shoulder)] |
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| Crush the garlic, the parsley and the pepperoncini with 100g. of pine nuts, 100g. of raisins and a little salt and pepper. Stuff the meat with this mixture and then tie it tightly. Slice the onions and the carrots, put them into a deep, wide-based pan with the olive oil. Place the meat on this layer of carrots and onions and cook slowly, adding water or beef stock as needed. After about 1 hour, when the meat is nearly half cooked, pour the wine over it and continue cooking over a low heat for another hour. Add the remaining pine nuts and raisins and cook for a further 30 minutes. When ready the meat should be darkish brown and the sauce should be reasonably thick. Cut the meat into slices, place on a serving dish and pour the sauce over it. Serve accompanied by cannellini beans with olive oil, spinach or oven–cooked small white onions. Recommended wine : pure Sangiovese matured in barrique |
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