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Peposo del Valdarno (gepeperde stoofpot uit Valdarno)

  • Peposo del Valdarno (gepeperde stoofpot uit Valdarno)

    Voor 4 personen
    Bereidingstijd: 90 minuten
    370 caloriën per portie

    1 kg kalfsschenkel
    1 liter rode wijn (Chianti)
    zwarte peperkorrels
    gemalen peper
    5 teentjes knoflook, ongepeld
    4 jeneverbessen
    1 rode ui
    1 wortel
    200 gr tomatenpassata

    1. Meng het zout en de gemalen peper in een klein schaaltje. Snipper de ui en de wortel en zet het even apart.
    2. Snij de kalfsschenkel in blokjes (niet te klein).
    3. Rol de blokjes vlees in het schaaltje met het zout en de peper.
    4. Leg het vlees in een pan met de ongepelde teentjes knoflook, salie en rozemarijn, ±15 zwarte peperkorreltjes, de jeneverbessen, ui, wortel en tomaten.
    5. Bedek alle ingrediënten met de rode wijn en breng het op groot vuur snel aan de kook.
    6. Als het eenmaal kookt, zet u het vuur klein en laat het minstens 2 uur stoven. Controleer regelmatig of er nog genoeg wijn in de pan is. Als de inhoud van de pan te droog wordt, voeg dan geleidelijk wat extra wijn toe.
    7. Regelmatig roeren tijdens het stoven.

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