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Recipe by
Peposo is a typical dish of Tuscan cuisine. This tasty dish is prepared by slowly cooking beef with red wine, peppercorns and garlic. It is served with pre-cooked cannellini beans. Its origins date back to the Renaissance, when it was cooked by the bakers of Impruneta during the construction of the Duomo di Firenze.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cut the beef into bite-sized pieces, transfer them to a container and add the crushed garlic cloves, plenty of salt, whole peppercorns and ground pepper
Step 2 of 4: Pour the red wine over everything and let marinate for one hour
Step 3 of 4: After this time, cook everything preferably in an earthenware casserole for three hours over low heat
Step 4 of 4: Serve with cannellini beans and a drizzle of olive oil
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked
In gray: not detected
| Average values | Per serving254 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 865 kJ207 kcal | 341 kJ81 kcal |
| Fat | 4.06 g | 1.6 g |
| of which saturated fatty acids | 0.69 g | 0.27 g |
| Carbohydrates | 6.06 g | 2.39 g |
| of which sugars | 0.51 g | 0.2 g |
| Fibre | 0.08 g | 0.03 g |
| Protein | 17.69 g | 6.97 g |
| Salt | 0.61 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
