Stew in the earthenware pot. Smell the aroma, imagine the freshly baked crunchy bread, and that slow cooking that transforms simple ingredients into a sumptuous dish. We are keepers of culinary secrets passed down from generation to generation. This way of cooking has its roots in distant times when the wood-fired oven was the heart of the house. The place where the bread that nourished the family was baked and where, using the residual heat, fragrant stews were prepared for the coming days. The earthenware, with its ability to gently distribute heat and retain it for a long time, was the ideal companion for these slow cookings, capable of tenderizing even the toughest meat cuts and enhancing the flavor of every vegetable. Where nothing was wasted, and every ingredient, fruit of the earth or livestock, was maximized, the earthenware pot on the fire, perhaps next to the still-living embers, became a crucible of aromas that told the story of the territory.
For a few years, I no longer have the wood-fired oven, so I adapt the cooking with the means I have.
After preparing the earthenware pot with all the ingredients…
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Of its products and the knowledgeable hands that transformed them into nourishing and comforting food. Today, in a world where haste often seems to dictate rules even in the kitchen, rediscovering the slowness of this earthenware cooking is almost an act of rebellion, a way to reconnect with traditions and the pleasure of authentic food. And if the choice of ingredients also considers environmental respect, animal welfare, then that simple stew becomes an even more significant gesture, a tribute to the earth and those who work with passion.
In this recipe, I used beef, but it’s also excellent for: sheep, pork, goat which require prolonged cooking.
- 2.2 lbs beef (Rump or neck or shank)
- 2.1 cups red wine (I used a Barbera.)
- 2 cups soffritto mix (Chopped into pieces)
- 1 tbsp herbs (Finely chopped or tied in a bouquet)
- to taste salt
- to taste olive oil
Tools
Earthenware pot indispensable!
- Earthenware Pots
Steps
A preparation that requires very few steps. Just the preparation of the ingredients. Then everything is combined, and the cooking is started.
Some More Advice
The ready stew can be stored in the refrigerator for a few days. I am showing you the photos of lamb with artichokes cooked using the same method. Great served cold with a rustic tuna sauce, as it expresses all its aromatic potential. Accompanied by an onion mustard or an apple sauce.
FAQ (Questions and Answers)
Can I cook by the side of the fireplace?
In many areas of our Italy, some preparations are also cooked near the fireplace flame, and this can fully qualify as such.
