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Pluck Ingredients Cacciatora

200 g veal or pork pluck 3 “Stella” heirloom tomatoes one red onion one slice salted bacon one tablespoon fresh olives 2 porcini mushrooms One bunch of basil one sprig of rosemary 2 potatoes extra virgin olive oil salt black pepper one cup of white wine

Sautéed

200 g of veal or pork pluck one garlic clove one red onion one peperoncino one cup of grappa half a cup of white wine one sprig of rosemary one sprig of sage one sweet bay leaf half a celery stalk one teaspoon of tomato paste 2 cloves 2 cups water extra virgin olive oil salt one teaspoon whole black pepper

Haste is the real enemy of the kitchen, as my grandmother used to say. She worked over the stove for many hours a day, creating dishes with unforgettable aromas in which meticulous work was the secret to transforming everyday meats into unique dishes. Today, unfortunately, we are obliged by market trends to no longer use organ meats in our dishes. They were, however, once consumed with regularity, so if you happen to find them, don’t miss the chance to prepare this unforgettable dish which I offer to you in two different variations.

Cacciatora

Coarsely chop the onion and the bacon. Cook them in a saucepan with extra virgin olive oil over moderate heat to melt the lard and sauté the onion. When the onion starts to brown, add the pluck, also chopped coarsely, then increase the heat and cook for a few minutes. Once it starts to stick, baste with white wine and let it cook off a bit before adding washed and sliced porcini mushrooms, peeled and washed potatoes, chopped olives, finely chopped basil, diced tomatoes, a sprig of rosemary and vegetable broth. Cook for at least 30 minutes then add salt and pepper. Served in an earthenware bowl.

Recommended wine Lapillo / I.G.T. Toscana Rosso / Amiata

Sautéed

Wash the pluck and cut coarsely, then brown over high heat in a pan with a little extra virgin olive oil, garlic, finely chopped peperoncino, sliced onion, a celery stalk, bay leaves, sage, rosemary and whole cloves. Stir constantly and, as soon as all parts are browned, remove the celery stalk and baste with the grappa, letting it cook off. Add the white wine and the whole black pepper and continue cooking for at least half an hour. Serve in the broth. After about fifteen minutes, add the tomato paste and season with salt. Serve the pluck hot accompanied with some slices of toasted bread.

Recommended wine Scarilius / D.O.C. Monteregio di Massa Marittima Rosso / Azienda La Pierotta


The recipes of Maremma in Pentola