Peposo – A Traditional Tuscan Recipe

Peposo

Traditional Peppery Beef Stew. Peposo is a traditional Tuscan dish from Impruneta. The proper term is “peposo all’imprunetina,” but it is also known as “peposo alla fornacina” at times.

According to historical records, this dish was first prepared by Messer Filippo di Brunellesco Lapi (1377 – 1446). It appears that the kilns responsible for firing the bricks made extensive use of this dish during the construction of the famous dome of the cathedral of Santa Maria del Fiore.

While preparing the bricks, the kilns were used to cook the meat in earthenware containers placed at the mouth of the oven (the bricks for the dome of Brunelleschi’s Florence Cathedral were also fired in the Impruneta ovens).

Ingredients (serves 6)

• 1.2 kg boned beef shank
• 12 garlic cloves
• 1½ glass red wine
• 1 tbs tomato paste
• ½ tbs ground black pepper
• salt

Procedure

Dice the meat. Put it in a baking dish with the garlic, wine, salt, tomato paste dissolved in some water and black pepper. Add boiling water to cover the meat and put in a 175°C oven. Cook slowly, mixing every now and then for 2 to 3 hours until the meat is tender. If necessary, add more hot water during the cooking process. Serve the meat and sauce on toasted bread.

Peposo Traditional Peppery Beef Stew. Peposo is a traditional Tuscan dish from Impruneta. The proper term is “peposo all’imprunetina,” but it is also known as “peposo alla fornacina” at times. According to historical records, this dish was first prepared by Messer Filippo di Brunellesco Lapi (1377 – 1446). It appears…

Peposo Traditional Peppery Beef Stew. Peposo is a traditional Tuscan dish from Impruneta. The proper term is “peposo all’imprunetina,” but it is also known as “peposo alla fornacina” at times. According to historical records, this dish was first prepared by Messer Filippo di Brunellesco Lapi (1377 – 1446). It appears…