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Il Peposo gr 212


Our way of preparing “Il peposo” goes back to the ancient tradition of kilns and today we prepare it like this: mince all the vegetables, as soon as they are browned, add veal previously made into small pieces, cover the all with ground pepper and grains and cook for ten minutes. After ten minutes, remove the water that has redone the meat and add abundant red wine that covers all the meat, then let it cook over very low heat for about 3 hours. The result? An explosion of taste!

Ingredients: beef, red wine (sulphites), extra virgin olive oil, onion, celery, salt, black pepper, garlic.

Nutritional values ​​per 100g of product: 190 kcal, 795 kj, 12 g fats of which 2.9g saturated, 0.2g sugars, 20.5g proteins, 120mg salt.

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This dish is a stew of veal that comes from the world of “furnaces”. Once the fire was started, there was only to wait for the bricks to be cooked and for the fire not to go out, earthenware pans kept close to the furnace fire allowed the meat to cook slowly and for a long time. The result was a stew that melted in the mouth, the abundant pepper created a dish with a strong taste that recalled a lot of good wine.


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