Peposo of Brunelleschi is a tasty meat dish with an intense black pepper flavor. Originating from Tuscan tradition, this dish was much loved by Filippo Brunelleschi, the architect of the famous Duomo of Florence. The veal shank is marinated in a mixture of spices, Malvasia wine and black peppercorns, and is cooked slowly for several hours until tender and succulent. Served with polenta or Tuscan bread, Peposo of Brunelleschi is a first course that will make you fall in love with the flavors of Tuscany.
Finely chop one onion, one carrot, a large celery stalk, 4 garlic cloves, 2 strips of lemon peel, and the leaves from a nice sprig of rosemary and 2 sprigs of sage
Put everything in a lidded pan large enough to hold the steam well, with 8 tablespoons of extra-virgin olive oil from the mill and a tightly tied bunch of pepolino and marjoram, herbs with a fresh and pungent aroma
Cook over low heat with the pan covered, turning often with a wooden spoon, gently in wide arm movements so that the stewing (half an hour) is even and binds, homogenizes and blends the vegetables and aromas into a single essence
Pan
Casserole Dish
Sharp Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 3 days
This recipe originally comes from Tuscan tradition
Italia, Toscana
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