Post by marlaoh on Jun 25, 2003 7:17:23 GMT -6
Caputo's Scottiglia
Presented by Tony Caputo's
Ingredients:
4 lbs. mixed meats (chicken, rabbit, pork, lamb, beef, veal, game hens etc)
2 cloves garlic, 1 clove chopped, l clove whole
1/4 cup extra virgin olive oil, plus extra for brushing on bread
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1/2 yellow onion, chopped
1 1/2 lbs. plum tomatoes, peeled and pureed
1/2 meat stock
salt and freshly ground black pepper
6 slices coarse country bread
1 T fresh Italian parsley, chopped
1 T fresh basil, chopped
Method:
Chop all the meats into medium sized pieces and set aside. Place the garlic in a heavy pot with the olive oil. Heat over low heat, do not brown. Add the carrot, celery and onion, saute gently for about 8 minutes, until the onion os translucent. Raise the heat to a simmer, cover and cook for about 10 minutes. Pour the stock into the pot, mix well, season to tasta with the salt and pepper. Cook, stirring occasionally, until the sauce is thick, about 1 hour, add a little water if necessary to keep the meat moist.
Meanwhile, preheat the oven to 350 degrees, brush the bread slices with olive oil and place in the oven until golden. Remove from the oven and rub 1 side of each slice with the garlic clove, placing the slices on individual plates garlic side up.
Divide the meats and sauce among the six slices of toast, sprinkle with the parsley and basil and serve hot.
Presented by Tony Caputo's
Ingredients:
4 lbs. mixed meats (chicken, rabbit, pork, lamb, beef, veal, game hens etc)
2 cloves garlic, 1 clove chopped, l clove whole
1/4 cup extra virgin olive oil, plus extra for brushing on bread
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1/2 yellow onion, chopped
1 1/2 lbs. plum tomatoes, peeled and pureed
1/2 meat stock
salt and freshly ground black pepper
6 slices coarse country bread
1 T fresh Italian parsley, chopped
1 T fresh basil, chopped
Method:
Chop all the meats into medium sized pieces and set aside. Place the garlic in a heavy pot with the olive oil. Heat over low heat, do not brown. Add the carrot, celery and onion, saute gently for about 8 minutes, until the onion os translucent. Raise the heat to a simmer, cover and cook for about 10 minutes. Pour the stock into the pot, mix well, season to tasta with the salt and pepper. Cook, stirring occasionally, until the sauce is thick, about 1 hour, add a little water if necessary to keep the meat moist.
Meanwhile, preheat the oven to 350 degrees, brush the bread slices with olive oil and place in the oven until golden. Remove from the oven and rub 1 side of each slice with the garlic clove, placing the slices on individual plates garlic side up.
Divide the meats and sauce among the six slices of toast, sprinkle with the parsley and basil and serve hot.