stripImg

Chianina stew with Vino Nobile di Montepulciano D.O.C.G. Fattoria del Cerro

​​​​INGREDIENTS SUGGESTED FOR 6/8 PEOPLE

​1 kg di Sorra Chianina meat

​3 large red onions (about 500-600 gr)

0.4 kg of peeled tomatoes

2 or 3 slices of red garlic

A teaspoon of peppercorns

​A teaspoon of juniper berries

Salt

A pinch of hot pepper

​Aromatic herbs: sage, rosemary, some bay leaves

​2 btg of 0.75 ml of Vino Nobile di Montepulciano Fattoria del Cerro (1.5 liters of wine)

 

 

“Antica Chiusina” Vino Nobile di Montepulciano DOCG“Antica Chiusina” Vino Nobile di Montepulciano DOCGhttps://www.tenutedelcerro.it/en/wines/antica-chiusina22/02/2021 13:45:35013042Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality black and red little fruits at the nose aspx6267htmlFalseaspx<img alt="" src="/PublishingImages/Fattoriadelcerro/AnticaChiusina/ON/Antica%20Chiusina%20Toscana.png" style="BORDER:0px solid;" />

HOW TO PREPARE​​

First of all, you have to thoroughly wash and peel the onions of its dry veils; then we cut it into very thin slices and put it in a large saucepan with a drizzle of E.V.O. and a few cloves of garlic. Fry very gently for a few minutes until it takes on amber color due by the caramelization of the sugar.

Proceed by adding the meat, trimmed by the excessively fatty parts, and cut into more or less regular pieces of 4-5 cm per side.

Let brown the meat on all sides for several minutes, then proceed wetting slowly with Vino Nobile di Montepulciano Fattoria del Cerro until its total reduction (so leaving space for the tannins aromas).

Finally we will add the peeled tomatoes reduced into coarse pieces, and our bunch of aromatic herbs, salt and pepper, and we’ll continue to cook until the meat is soft and well cooked.

The ideal side dish of our stew: simply boiled potatoes, peeled and cut into pieces, seasoned with a little olive oil, salt and pepper.

Or you can prefer also winter vegetables such as cauliflower and broccoli lightly boiled or green leafy vegetables such as beets, spinach and chicory to be consumed stir-fried with oil, garlic and a little chilli pepper.


 

 

Raw of Chianina, dried tomatoes puree, olives, capers and flakes of raw milk pecorino cheeseRaw of Chianina, dried tomatoes puree, olives, capers and flakes of raw milk pecorino cheesehttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/raw-of-chianina04/12/2020 15:04:44025181Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality For an excellent Tartare the most aspx2934htmlFalseaspx<img alt="" src="/it/PublishingImages/Preparazione%20cucchiaio%20Azzi.jpg" style="BORDER:0px solid;" />
Green Maltagliati with spring vegetables, bacon and black pecorinoGreen Maltagliati with spring vegetables, bacon and black pecorinohttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/green-maltagliati-with-spring-vegetables-bacon-and-black-pecorino25/03/2021 16:57:08024007Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality INGREDIENTS SUGGESTED FOR 6/8 PEOPLE aspx123htmlFalseaspx<img alt="" src="/it/PublishingImages/Maltagliati%20verdi%20con%20ortaggi.jpg" style="BORDER:0px solid;" />
Pici with Cheese, Pepper and Saffron from Val d'OrciaPici with Cheese, Pepper and Saffron from Val d'Orciahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/pici-pasta-with-chianina-ragout25/03/2021 15:13:45025180Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality INGREDIENTS SUGGESTED FOR 4/5 PEOPLE aspx5040htmlFalseaspx<img alt="" src="/it/PublishingImages/PICI%20CACIO,%20PEPE%20e%20ZAFFERANO%20DELLA%20VAL%20D%27ORCIA.jpg" width="706" style="BORDER:0px solid;" />
Chestnuts Pappardelle with Verza Cabbage and SausagesChestnuts Pappardelle with Verza Cabbage and Sausageshttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/chestnuts-pappardelle-with-verza-cabbage-and-sausages25/03/2021 15:14:11025178Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality INGREDIENTS SUGGESTED FOR 3/4 PEOPLE aspx310htmlFalseaspx<img alt="" src="/it/PublishingImages/Pappardelle%20di%20castagne%20verza%20e%20salsiccia.JPG" style="BORDER:0px solid;" />
Pork fillet with rennet applesauce and white grapesPork fillet with rennet applesauce and white grapeshttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/pork-fillet-with-rennet-applesauce-and-white-grapes25/03/2021 15:14:30025177Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality INGREDIENTS SUGGESTED FOR 3/4 PEOPLE aspx426htmlFalseaspx<img alt="" src="/it/PublishingImages/Filetto%20di%20maiale%20in%20salsa%20di%20mele%20e%20uva%20bianca.jpg" style="BORDER:0px solid;" />
Semifreddo peaches and vanillaSemifreddo peaches and vanillahttps://www.tenutedelcerro.it/en/estates/fattoria-del-cerro/recipes/semifreddo-pesche-e-vaniglia25/03/2021 15:14:57025176Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona The philosophy Estates Wines Etruscan Range Hospitality For the peach and vanilla sauce aspx458htmlFalseaspx<img alt="" src="/it/PublishingImages/Semifreddo%20pesche%20e%20vaniglia.jpg" style="BORDER:0px solid;" />