![]() ½ tsp black pepper, plus more for finishingġ Heat the oil in a large frying pan over a low heat. There is a consensus though on gricia’s building blocks: cured pork, black pepper, pecorino romano cheese and dried pasta.Ģ00g guanciale, cut into 5mm thick squares Local variations use pancetta instead of guanciale, and some cooks prefer rigatoni to spaghetti. Today, it resides alongside carbonara, amatriciana, and cacio e pepe as a classic Roman primo. 3 LazioĪlthough this recipe originated in the Apennine mountains north-east of the Italian capital, gricia has been fully adopted by Romans as a native dish. Brown the meat in batches over a medium heat, then return all the meat back to the pot and add the garlic, red wine, salt and pepper.Ģ Simmer, covered, for 2½ hours, or until the meat is very tender, but not falling apart.ģ Remove the lid of the pot for the last 45 minutes to reduce the liquid to a thick sauce.Ĥ Serve with plenty of Tuscan bread to mop up the sauce. This rewarding dish is so typically Tuscan because it’s unfussy and economical (it calls for a reasonably cheap cut of beef suitable for stewing), yet satisfying and full flavoured.įlorentine: The True Cuisine of Florence by Emiko Davies (Hardie Grant)ġkg stewing or braising beef, such as chuck, dicedġ Heat the olive oil in a heavy-based casserole. The recipe demands a whole bottle of wine and, since Impruneta is also in the heart of the Chianti Classico region, we are talking chianti here. This is a hearty and peppery (as its name suggests) beef stew that was once baked in kilns used for producing the famous russet tiles of Florence’s duomo, in Impruneta, a nearby small town still known for its terracotta production. And they are very much guided by seasons or what dishes feel to them as ‘summery’ or ‘wintry’. Their favourite ingredients are used over and over again in ways that make good use of seemingly little: bread (stale in particular), extra virgin olive oil, herbs such as rosemary and sage, garlic. Tuscan food is really very economical, very simple and unfussy. ![]() ![]() Season with salt and pepper, then divide among warm serving plates.ħ Pile the quail on to each plate and spoon lots of the hot marinade over the top. Set aside to rest for 5 minutes.Ħ Scoop the insides of the potatoes out into a bowl – they should be fluffy like mashed potato. Meanwhile, reheat the reserved marinade.ĥ To check the quail are cooked, cut along the breastbone and check there are no bloody juices (or use a thermometer pushed into the fleshy part and check that it reads 75C). Turn them over and continue to grill for 15 minutes until golden. Lift the quail out of their marinade (reserve the marinade) and place, bone-side up, under the hot grill for 10 minutes. Set the potatoes aside while you cook the quail – they should stay warm.Ĥ Preheat a grill on its highest setting. Put on a tray and bake for 50 minutes to 1 hour, until soft. Wash the potatoes well then cut a cross in the top of each. Cover with clingfilm or a lid, place in the fridge and leave to marinate overnight.ģ The next day, preheat the oven to 200C/400F/gas mark 6. 175ml Passito di Pantelleria, marsala or Greco di Bianco wineġ Spatchcock the quail and put them in a large non-metallic dish or sealable container that fits all the quail in one layer.Ģ In a bowl, mix all the remaining ingredients and let the ’nduja melt before pouring over the quail.
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