Chianti stew

The Chianti stew is a dish that I wanted to prepare for a long time and that only today I had the opportunity to bring to the table. All the long cooking that I have prepared (Florentine stew, cheek stew or stew with potatoes) require time and patience, but they are dishes that speak of me, of my sometimes indirect way of giving attention in the particularly difficult moments that life presents to us. In spring, especially on rainy and particularly gray weekends, I love to prepare dishes that require long cooking. It is a way to warm body and soul and alleviate that sense of sadness that spring sometimes brings with it. The Stracotto al Chianti a dish that goes very well with the freshness of Montemaggio wines and is definitely one of the great recipes of Tuscan tradition.

Ingredients

1 kg. of beef pulp

1 bottle of red wine full-bodied

3 carrots

2 celery sticks

1 onion

2 bay leaves

1 sprig of rosemary

1 clove of garlic to taste

Broth of meat to taste

100 ml. extra virgin olive oil

Ground black pepper to taste

Salt to taste

Preparation

Clean the vegetables (carrots, onion and celery) and chop them grossly. Place them in a very large tureen and add the spices and beef pulp. Drizzle with wine and leave to marinate for at least 12 Hours. After the time necessary for marinating, take the meat and dry it. Strain the vegetables and spices from the wine and make them sauté in a non-stick saucepan with extra virgin olive oil. Add the meat and brown over high heat, then add the wine making it fade slowly. Lower the heat, cover with a lid and make cook for about three hours, adding salt, pepper and broth occasionally, if the liquid should dry out too much. Turn off the heat and remove the meat from the pot. Pas the cooking stock cooled to the vegetable mill, put it back in the saucepan, heat it and pour it over the meat previously cut into slices. Serve immediately hot on a large serving plate.

2010 Chianti Classico Riserva di Montemaggio

The Montemaggio Estate is located in the Commune of Radda in Chianti in the heart of Chianti Classico region. It is situated where once a 14th century tower stood above the old Roman road between Siena and Florence. Montemaggio also features on a map, dating back to 1560, of the “Captains of the Guelph Party” that is housed in the Podestria di Radda. The name Montemaggio derives from “monte maggiore” (Big Mountain) which indicates its elevated location.

It is ideal with this red meat dish also with game and strong cheeses. An ideal companion to elaborate courses but also to essential simple dishes. Wine experts think this Italian Chianti wine would be a match made in heaven with this dish. Bon appétit!

Tasting note

Elegant, full, rich, velvet-smooth and at the same time austere and persistent with a pleasantly tannic taste. Well balanced. Cherry, raspberry and leather on the nose. Red fruit and fine tannins. Drank while dining al fresco in 25 degrees weather. In Florence!